Kitchen Garden Cook
Melanie Johnson gives the humble pizza an unusual twist by adding kohlrabi
Peel 2 kohlrabis and cut into fine, shredded slices—ideally, using a processor—then drain off any excess liquid using a colander. Grate 2 apples into a bowl with the seeds from a pomegranate, 75g of walnuts and the kohlrabi and stir well. To make the dressing, add 4 tablespoons of mayonnaise to a jam jar with a tablespoon of creamed horseradish, 30ml of apple-cider vinegar and seasoning and shake together. Pour the dressing over the salad and top with 2 chopped spring onions and a few more pomegranate seeds before serving.
Kohlrabi-and-carrot fritters with sumac crème fraîche
(below) Grate 1 peeled kohlrabi and 2 medium-sized carrots into a bowl. Add 2 beaten eggs, 2 finely chopped spring onions, 1 small, finely chopped red chilli, 50g of plain flour, 50g of fresh breadcrumbs and seasoning. Heat olive oil in a pan and drop spoonfuls of the mixture in, frying until golden on both sides. Serve with a few dollops of crème fraîche that have sumac and lemon zest stirred through and a scattering of rocket.
Kohlrabi on the side
Peel 2 kohlrabis and cut into cubes. Stir in some olive oil so that the pieces are evenly coated, arrange on a tray and bake in a hot oven for about 25–30 minutes or until tender. Season well, stir in a squeeze of lemon juice and a generous scattering of grated Parmesan, then serve with a succulent steak.