Kohlrabi, looking like little sputniks, when fresh (as ours always are) are sweetish and somewhat reminiscent of green coconut flesh with a crisp, juicy texture that holds from raw through to cooked. They can be green or purple, but both taste the same. If you are lucky to buy them with their leaves, these can be treated and eaten as spring greens.
Kohlrabi need to be finely peeled to remove the slightly fibrous layer just under the skin- inside they are always a very pale green.
1) Gently melt the butter in a saucepan and add the sugar.
2) Cook until the butter starts to turn golden brown.
3) Add the kohlrabi and vinegar and simmer for about 10mins.
4) Add flour and cumin seeds and gradually stir in the stock.
5) Continue cooking until kohlrabi is tender. Season.