Cavolo rapa

Taste

Tender, juicy bulb with a sweet, slightly sharp taste, similar to cabbage stalk.

Growing

It is grown in fields and harvested from April to November. The peak covers this whole period.

Pairings

Eat it raw as sticks with a dip, gratinated or in a creamy vegetable soup.

Frequently asked questions

When is Cavolo rapa in season in Switzerland?

Peak season is from April to November. In Switzerland it is available from April to November.

kohlrabi: how to choose?

Pick heavy, compact pieces with fresh leaves and no dark spots.

kohlrabi: how to store?

In the fridge vegetable drawer, whole and unwashed.

kohlrabi: how to cook?

Braised, steamed, roasted or in soup; don’t overcook it, to keep flavour and texture.

Seasonal recipes

• Trout with toasted buckwheat and kohlrabi with parsley
• Wholemeal penne with whitefish and kohlrabi cream
• Seared whitefish on kohlrabi and apple with yoghurt
• Crispy potatoes and black beans with kohlrabi
• Crunchy jar salad with persimmon and kohlrabi
• Creamy buckwheat with perch and kohlrabi
• Baked kohlrabi sticks with tomato and apple sauce
• Lamb fillet with cumin on kohlrabi and pear
• Bean and barley patties with kohlrabi and tomato
• Roasted sweet potato with kohlrabi salad
• Whitefish Carpione with Kohlrabi and Carrots
• Butter-browned kohlrabi with caraway and apple