I think this vegetable needs a mention, even just a small one. And to be honest, I thought it would take a nice photo. Chop, add to soups and you can’t go wrong.
When my mum found some kohlrabi being sold at a local Asian grocery store, I got very excited. It wasn’t the vegetable as such that excited me, it was the memories it invoked. I have always associated this vegetable as a Maltese one but I recently discovered it isn’t. It is a vegetable like any other vegetable but you do add it to Maltese soups. We also grew it at home in Agnes Banks.
I am not going to bore you with who it’s related to (cabbage, kale, cauliflower to name a few) or the fact that it can also be a purple colour (ok, I guess I am) but why not just give it a try if you haven’t already. It is a big part of the Kashmiri’s diet, hence why we found it (surprisingly to me only) in one of the local Asian stores.
And, not only do you add it to soups, you can also add it to salads, raw or cooked, and you can also slice it and then fry in batter. I am sure there are many other ways to eat it!