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Purple Kohlrabi  – Laurent Berrurier

$149 by kg

Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, kohlrabi is part of the cabbage family. The name translates from German as ‘turnip cabbage’ and the mild, sweet flavour is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. It can be found in two colours, pale green and the less-common purple.

Snip off the leaf stems, trim off the base and top, then use a potato peeler or sharp knife to peel it as if it’s an apple. Then thinly slice, chunk or cut into wedges

Cooking tips:
  • To roast, steam the bulb for 5 mins, then roast for 45 mins
  • Steam (up to 12 mins)
  • Stir fry (up to 6 mins)
  • The leaves can be cooked like cabbage

Price is by kg

kg

Description

Laurent Berrurier cultivates his vegetables from île-de-France with great success. He is the only market gardener who belong to the Académie culinaire de France.  He was the recent finalist in the fourth edition île-de-France Heritage Prize of regional food innovation competition. The gardener is well-known to Parisian Chefs and is also a proud supplier for Chef Yannick Alléno. Laurent Berrurier is specialist in the production of forgotten vegetables from Ile-de-France. Cabbages, asparagus, leeks, dandelions, the market gardener supplies his entire production to the great Parisian chefs. There are over 200 varieties of vegetables in all.
We are very proud to get those natural jewels selected by Laurent and delivered to your doorstep.

Grâce à lui, les légumes oubliés d'Ile-de-France séduisent les plus grands chefs - Le Parisien

 

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