Description
Kohlrabi, also known as German turnip, is a cruciferous vegetable related to cabbage, broccoli, and kale. It has a bulbous stem that can be green, white, or purple, topped with large, edible leaves. The flesh inside is pale and crisp, with a mildly sweet and peppery flavor, somewhat similar to a broccoli stem or cabbage heart.
Uses:
1. Raw: Slice or julienne kohlrabi for salads, slaws, or crudité platters.
2. Cooked: Steam, roast, sauté, or boil kohlrabi. It can be used in soups, stews, stir-fries, or gratins.
3. Leaves: Use the leaves similarly to kale or collard greens; they can be sautéed, steamed, or added to soups.
