What is Kohlrabi?
A member of the cabbage family, this funny-looking vegetable is about the size and shape of an orange, with a bunch of leafy stems sticking out. It has a thick skin that can range from pale green to purplish, though the inside is always a pale yellow.
Trim kohlrabi and peel thoroughly (you may need a sharp knife for this; the skin is quite tough and indigestible). Slice, julienne, or grate.
When enjoyed raw, kohlrabi is slightly crunchy with a signature sweet-but-peppery flavor profile, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
It also can be cooked — boiled, steamed, sauteed, roasted or fried.