The fact that a vegetable can be thought of as 'cool' is probably a rather concerning sign of the times, but if it helps you get your five-a-day, who's complaining?
In the battle for superfood of the moment, kale has been king pin for a while now, but this trendy green might be about to be hit off its perch by a bulbous cabbage.
The vaguely ugly kohlrabi might not be an obvious choice for the next 'it' vegetable, but this alien-esque bulb is a nutritional juggernaut. A mix between a broccoli and a cabbage, kohlrabi has a mild and sweet flavour that sits somewhere between a waterchestnut and a turnip — making it ideal for roasting, or blanching and serving in winter salads.
The harder to find purple kohlrabi variety contains anthocyanin, a powerful antioxidant. But both green and purple kohlrabi are packed full of potassium, fibre, and vitamin C, and folate.
The kohlrabi is also anti-inflammatory and anti-viral. Let's see kale do that.
How to cook it
Choose a medium sized kohlrabi that's heavy for its size. Go too big and you risk your kohlrabi being too old and tough.
To prepare your kohlrabi you need to peel it like an apple. Beneath the first layer of thick hard skin is another fibrous layer that needs to be removed before cooking. Keep peeling until you hit the lighter layer of crisp kohlrabi flesh.
The leaves, though sparse, can be eaten, and should be cooked like cabbage or kale.
Want to get creative with the new superfood du jour (and impress your friends with your obscure vegetable knowledge)? Try your hand at this delish' kohlrabi chips recipe.
Kohlrabi Chips recipe
500 grams to 1kg of kohlrabi
1 tablespoon of semolina or rice flour
4 tablespoons of olive oil or light oil
Seasoning of your choice (we recommend turmeric, chilli powder, and paprika)
Salt to taste
Peel the kohlrabi well (see above!) and cut into thick chips.
Using a heavy-based pan, heat the oil to a medium heat
Place the flour in a medium bowl, add salt to taste and gently toss the Kohlrabi sticks in the flour until lightly coated
Wait until the oil is visibly heated (the surface should be rippling), then gently add the kohlrabi sticks in small batches, making sure not to crowd the pan.
Cook on each side until brown (should take up to 3 minutes), turning carefully with tongs.
Place to drain on paper towel, then sprinkle immediately with seasoning. Enjoy your kohlrabi chips hot.