Kohlrabi

Kohlrabi, also called German turnip, is a wild cabbage. It can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. Always peel the bulb, because the outside layer is rather fibrous and unpleasant. It is high in nutrients while also being low in calories!

The bulb is widely used in salads, slaw and soups, but can also be roasted or sautéed. It has a texture similar to that of a broccoli stem, but with a flavour that is sweeter and less vegetal.

Kohlrabi needs little prep, but you should always peel off the tough outermost layer of the bulb with a vegetable peeler first. When raw, kohlrabi is slightly crunchy and mildly spicy, 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 olive oil and a sprinkling of sea salt. You can puree Kohlrabi into a soup, make fritters or roast them.