When a vegetable arrives in a box and you do not recognise it, the surest approach is to taste a raw sliver, peel it if the skin looks tough, and then apply one of four simple methods: roast it, mash it, grate it raw, or simmer it in soup. Almost every unfamiliar vegetable behaves like a cousin you already know, so a little knowledge about what it resembles tells you how to treat it.
Below are practical routines for two common puzzles, celeriac and kohlrabi, followed by a method you can reuse for whatever turns up next week. Quantities are rough; adjust to your pan and your appetite.
A four-step routine for any strange vegetable
- Identify it. Check the packing note, a seed catalogue or a gardening reference. Knowing the family helps: kohlrabi is a brassica like cabbage, and celeriac is related to celery.
- Wash and trim. Scrub off soil and cut away roots, damaged patches and stalk ends. Keep leaves if they look fresh, since some are edible.
- Taste a small raw piece. Texture and flavour tell you whether it wants long cooking or none.
- Choose a method that suits the texture. Hard and starchy items roast or mash; crisp and juicy ones go raw; woody or fibrous bits go into stock or soup.
This approach also reduces waste. A vegetable you do not use quickly can be cooked in bulk and frozen, in a soup base or mash.
Celeriac
What it is. The Royal Horticultural Society describes celeriac as a close relative of celery and a hardy vegetable grown for winter eating. The edible part looks like a root but is in fact a swollen stem, with a mild celery flavour. It is harvested from October through to the following March, which is why it appears in boxes through the colder months.
Preparing it. Trim off the small roots and the knobbly outer skin. The easiest way is to slice off the top and bottom so it sits flat, then cut away the skin in strips with a sharp knife. Cut flesh darkens quickly in air, so drop pieces into water with a squeeze of lemon juice or a splash of vinegar if you are not cooking them straight away.
Three ways to cook it
- Mash. Cut into chunks and simmer in salted water until a knife slides in easily. Drain well, return to the pan to steam dry, then mash with butter or olive oil, black pepper and a pinch of nutmeg. Many cooks mix celeriac with potato, roughly half and half, for a smoother texture.
- Roast. Cut into wedges or thick batons, toss in oil with salt and thyme, and roast in a hot oven until the edges are brown and the centre is tender. Flip halfway through.
- Raw in a salad. Grate or cut into thin matchsticks and dress straight away with a mustard-and-lemon dressing, so it does not go brown. A spoonful of yoghurt or mayonnaise makes a classic creamy salad. Add some chopped apple for a sweet-sharp contrast.
In soup. Sweat an onion in butter, add diced celeriac and a little potato for body, cover with stock and simmer until soft, then blend. A little cream or milk smooths the finish.
Kohlrabi
What it is. Kohlrabi belongs to the same species as cabbage, broccoli and kale. The part you eat is a swollen, roundish stem. Its taste is often compared with a broccoli stem or a cabbage heart, but milder and sweeter. Young kohlrabi is crisp and juicy, while large bulbs can be woody. The leaves are edible too and can be cooked like other greens, though they take longer than spinach.
Preparing it. Cut off the leaves and stalks, then peel away the fibrous outer layer. If the peeled flesh still has tough, stringy patches, peel again.
Three ways to cook it
- Raw slaw. Peel and cut into fine matchsticks, then toss with grated carrot, a little salt, lemon juice and olive oil. Leave for ten minutes to soften slightly before eating.
- Roast or sauté. Cut into wedges or half-moons and roast with oil, salt and a pinch of cumin or paprika. For a quicker version, sauté slices in butter until golden at the edges.
- Fritters or gratin. Grate, squeeze out the liquid in a clean cloth, and mix with egg, a spoonful of flour and herbs. Fry in small cakes. Alternatively, layer thin slices with cream and cheese and bake until bubbling.
Leaves. Strip the leaves from the thick stalks, shred them and cook slowly with garlic and a splash of water or stock until tender.
Using up the rest of the box
Some principles carry over to other unfamiliar items.
- Treat roots like potatoes, to roast, mash or add to stews, but remember that many cook faster or release more water.
- Cook leaves like spinach or cabbage, depending on how tough they are.
- Pickle or ferment crisp vegetables, if you already know a safe method for it.
- Grate or shave hard vegetables thinly for salads. Thin slices turn a challenging texture into a pleasant one.
- Roast mixed trays. Cut different roots to a similar size and give the denser ones a head start.
- Add to soup. Almost anything can go into a soup, which takes the guesswork out of seasoning.
If the vegetable is a variety you cannot identify, and you are unsure whether the leaves or skin are edible, leave them out. Check a reliable reference before trying them.
Storing what you cannot cook straight away
Remove leaves from roots and stems, since leaves draw moisture from the vegetable. Keep roots in a cool, dark place or in the fridge drawer. Wrap leafy greens loosely in a damp cloth. Blanch and freeze surplus cooked mash or soup in portions. The RHS advice for lifted home-grown celeriac is to store it in a cool shed or garage packed in compost; for a bought celeriac, a cool larder or the fridge drawer is the usual short-term option.
A week of unfamiliar vegetables: an example
| Day | Vegetable | Dish |
|---|---|---|
| Monday | Celeriac | Celeriac and potato mash with sausages |
| Wednesday | Kohlrabi | Raw slaw beside grilled fish |
| Thursday | Celeriac trimmings, kohlrabi leaves | Soup with greens |
| Saturday | Remaining celeriac | Roasted wedges with a mustard dressing |
Frequently asked questions
Do you have to peel celeriac and kohlrabi?
Usually, yes. Celeriac has a thick, knobbly skin, and kohlrabi has a fibrous outer layer, so peeling gives a better texture. Scrub them first so soil does not transfer to the flesh.
Can you eat celeriac raw?
Yes. It can be grated or cut into thin sticks for salads. Dress it quickly, as the cut surface darkens when exposed to air.
What does kohlrabi taste like?
Mild and slightly sweet, similar to the heart of a cabbage or a broccoli stem. Younger bulbs are the crispest and juiciest.
Why do some veg boxes include vegetables I do not recognise?
Boxes follow what is in season and in the field, which can include less familiar crops. The article on how an organic vegetable box scheme works explains the general idea.
A final tip
Start with one vegetable and one method, and write down what you liked. A short list of favourites soon turns a puzzling box into a regular routine. For the question of which vegetables are worth buying organic, see which vegetables are worth buying organic.