Braised Kohlrabi with Herby Haddock

In my last vegetable box was a funny looking green thing, which turned out to be a kohlrabi, something I have never seen outside Deptford Market and wasn’t especially sure how to cook. A quick google showed that no-one really likes them, but they grow like fuckers so appear bountifully in vegetable boxes around this time of year. Brilliant.

The most promising recipe I found was an irritatingly named ‘smothered leeks with kohlrabbi’, so I had a bash at that, with my own variations (namely, no butter – that won’t help my Jamon shaped thighs) and knocked up a bit of lemon and herb baked haddock to go with it.

The finished kohlrabi dish, which was basically sautéed leeks, carrots and wet garlic, slowly braised in a little liquid with chunks of the offending vegetable and herbs was like a light vegetable stew. It had quite a sweet flavour, but didn’t feel as dense as something like swede, perfect for a summery lunch. So kohlrabi’s not so bad after all eh?

Recipes  for both after the jump…

Lemon and Herb Haddock

Ingredients (serves 2)

2 haddock fillets

zest and juice of half a lemon

1 handful of flat-leaf parsley, finely chopped

1 handful of basil, finely chopped

1 spring onion, finely chopped

enough olive oil to mix it all into pesto consistency



Combine all the ingredients (except the fish and seasoning) in a bowl and mix with olive oil to a pesto consistency, season to taste.

Place each piece of fish on it’s own large square of foil and top with the herby mixture, drizzling on any excess oil. Bring up the sides of the foil to make a parcel around the fish and place in an oven tray containing an inch or so deep of water.

Place tray in the oven at 200C for 15-20 mins. Remove fish from foil and pour over herbs/juices from the parcel.

Braised Kohlrabi

Ingredients (serves 2)

1 kohlrabi chopped into bitesize cubes

1 leek, finely chopped

1 carrot, cubed

1 wet garlic, finely chopped

2 bay leaves

a few sprigs of thyme

1 large handful of spring greens, shredded


olive oil


Heat a tablespoon or so of olive oil in a deep, lidded frying pan and cook the leek, wet garlic and carrots on a med heat for 10mins or so to soften without browning. Add the thyme and bay leaves and cook for a further min or so.

Add the kohlrabi chunks and pour in enough water to just cover it. Put the lid on the pan and simmer very gently for 40mins, stirring occasionally and adding a dash of water if it seems to have boiled dry (it shouldn’t with the lid on though).

Throw in the spring greens and season with salt and pepper. Replace the lid and cook for a further 5-10mins. Spoon veg onto plates, drizzling with the liquor from the pan and top with the aforementioned baked fish.


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