I seldom saw this cabbage turnip in the market here. I pulled out my potager book, the 3-star chef Alain Passard has a simple soup recipe.
In a saucepan, cover the roughly chopped cubes of kohlrabi with their skin and branches, add some salted butter and a dash of hazelnut oil. When the kohlrabi becomes soft, mix everything and add a touch of mustard à la ancienne and, if necessary, correct the texture with a drop of hot milk to obtain a silky texture. Serve with some croutons rubbed with French tarragon and black pepper. He suggested a silky mustard from Orleans, France if possible.
It is suggested to get young ones, around 5-6 cm with maximal taste. He compared the flavours to green apple, hazel nut and a mild version of artichoke. Getting too big, they lost the flavours and become “meaty” and tasteless.
