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Note: Kohlrabi is also great cooked, best cutting into small cubes and simmering in 2 parts chicken broth, 1 part butter similar to fondants potatoes till golden and tender, reducing juices to glaze the kohlrabi.
Note: Try this with crisp skinned chicken breast,few flakes of sea salt and a little chopped tarragon
Source: My collection - Jeff Baker - J Bakers Bistro Moderne