Bored of the same old veg? Kohlrabi, which is in peak season right now, is a great way to diversify your diet and add a new flavour to soups, salads or slaws.
Kohlrabi is related to cabbage but its bulb has a mild taste — a bit like water chestnut or turnip. Though doesn’t look particularly elegant, it is a great source of vitamin C, and offers B6 and potassium as well. This, plus its high water content, makes it an ideal part of a post-yoga meal or snack as it will hydrate you and help rebalance your electrolytes.
According to BBC Good Food kohlrabi can be roasted, steamed, stir-fried, or eaten raw. In other words, you can pretty much include it in anything!
One idea: try it in a mixed salad with apples (also coming into season), iceberg lettuce, sliced radishes and a sprinkling of walnuts, dressed with lemon juice and oil. The combination of sweet, crunchy, spicy and citric is bound to get your taste-buds hopping with delight!
It is also a great addition to soups or stews when colder weather comes, adding a new flavour dimension alongside soup staples like butternut squash, onions and carrots.