Kohlrabi Rarebit Toast

This Welsh-inspired recipe showcases creamy mashed kohlrabi mixed with a mustardy cheddar cheese béchamel sauce, spread onto grilled sourdough toast and grilled until golden brown. Delicious on its own or with poached eggs, tomatoes and avocado, it makes a tasty brunch, lunch or breakfast.


  • No kohlrabi? Try with potatoes or finely chopped leeks instead.

Prep time: 30 minutes

Cook time: 5 minutes

Total time: 35 minutes

Servings: 2


150 g Kohlrabi (approx. 1 kohlrabi)

25 g Unsalted butter (or vegan butter)

25 g Plain flour

100 ml Milk of choice

50 g Cheddar (or vegan cheese)

1 tsp Dijon mustard

Salt & pepper

2 Slices of sourdough bread

For serving:

Coriander leaves

a pinch of Chilli flakes


  1. Roughly chop the kohlrabi, leaving the skin on. Place it in a small saucepan and cover with water. Bring to a boil, then reduce the heat and simmer until tender – this should take about 20 minutes. Drain, then blitz in a food processor until smooth.
  2. Put the pan back on the heat and add the butter.
  3. Once melted, add the blended kohlrabi and a pinch of salt and pepper. Cook for 2 minutes, until softened but not browned. Add the flour, and mix until you have a paste.
  4. Pour in the milk and stir well until all the lumps have gone. Turn off the heat, then add the mustard and cheese. Stir until the cheese has melted and season to taste.
  5. Preheat the grill oven to 200 C/180 fan/gas mark 7. Toast the sourdough slices, then spread the rarebit mixture evenly over the toasts. Make sure you go right to the edges so that the corners don’t burn when grilling.
  6. Place in a baking dish and grill for 4-5 minutes, or until golden brown.
  7. Serve with fresh coriander and a sprinkle of chilli flakes. 
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How to store

Store in an airtight container in the fridge for up to 3 days. 

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