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Kohlrabi is a brassica and related to the cabbage.and turnip. It tastes of mild sweet turnip and is quite tender. I simply sautéed it in a little butter and olive oil, a splash of white wine and then covered it for five minutes. I then used it as a base for a risotto with left over pork belly and a mix of chicken and pork stock (from the freezer). I finished the dish with white wine, lemon balm and orgegano.
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