Kohl Rabi pickles with Grapefruit

Kohlrabi is that alien looking vegetable you find in the box in the cold of winter. It's name comes from Kohl (cabbage) and Rabi (turnip). It is a Brassica, like Brussels sprouts and Kale, cultivated originally from wild cabbage. Lucky for us, it will grow almost anywhere. It has the taste and texture of a broccoli stem but milder and sweeter.

Here is a quick crowd pleaser for an appetizer or salad. You'll be the envy of any dinner party.

Kohlrabi Pickles with White grapefruit wedges

Ingredients:

1 Kohlrabi bulb peeled

Red Wine, or Rice Vinegar, or White Balsamic Vinegar

Dash of olive oil

1 Grapefruit

Cumin

Coriander

Salt

Pepper

Trim the leaves and save for decorating the dish

Peel and thinly slice the Kohlrabi in half moons

Toss in a bowl and sprinkle liberally with vinegar

Peel grapefruit with a knife and cut in wedges

Use the extra juice and some zest to flavor the Kohlrabi

Add grapefruit and drizzle with oil

Salt and Pepper to taste

Mix well and let sit for as long as you can. They are best after marinating for a couple of hours. Toss and taste again. Adjust seasoning.

Garnish your serving plate with leaves.

Pile the Kohlrabi pickles onto the garnish

Dust with a pinch of Cumin and Coriander and serve chilled.

For more ideas check out this link:

http://simplyrecipes.com/recipes/kohlrabi/

Kohlrabi

Don't be put off by the kohlrabi's strange looks. Kohlrabi is related to the cabbage family, and has many of the wonderful properties that you enjoy with all the brassicas. It is delicious raw, shredded on a salad, but if you crave a slightly more detailed preparation, you can combine it with chard (hey, something new to do with chard!) in this great Gordon Ramsay recipe:

1. Cut the white chard stems from green leaves in a V shape, slice diagonally into 5mm strips. Slit the leaves in half, roll 3-4 at a time like a cigar, thinly slice. Put in a bowl and scatter with a little lemon zest. Thinly slice kohlrabi and sprinkle with zest also.
2. Boil the stock and lemon juice to reduce by half. Pour in a jug and mix in the chopped parsley. Cool, whisk in most of the oil.
3. Put the rosemary, tarragon and coriander into a steaming pan with the garlic. Cover with water and bring to the boil. Fit basket on top. Sprinkle base with salt and pepper and lay in the kohlrabi. Scatter over white chard and season again. Top with the sprigs of parsley. Drizzle with oil, cover and steam, 5 mins. Remove parsley and scatter over the green chard, lifting up the white vegetables lightly with a large fork. Cover and steam for 3-4 more mins.
4. Remove to a serving dish and pour over some sauce to serve. This tastes wonderful with grilled salmon or a chicken breast.