Kohlrabi
Brassica oleracea var. gongylodes
Similar veggies:
Turnips
A quick introduction
Kohlrabi is an odd looking bulb-shaped vegetable with a crunchy texture and a taste reminiscent of cabbage and turnips. The bulb is either pale green or deep purple, and has long green or purple stems and leaves, which (when fresh) can be eaten cooked like kale. The bulb itself should be thoroughly peeled and can be eaten cooked, although we prefer it raw.
Storage
Kohlrabi stores best if you take off the leaves. Keep in the vegetable drawer of the fridge.
Season
Spring till the end of fall
Suggestions for preparation
To clean kohlrabi, remove the leaves and save them for other preparations (if you like), such as sautéing them or adding them to soups. Use a vegetable peeler or knife to remove the kohlrabi's tough outer layer. Then you can proceed to cut it up and prepare it as you like. Add it to salads or coleslaw by shredding it, cube it and toss it in oil for roasting. Kohlrabi can also be used in soups, just sauté it with some onions, add potatoes and some stock and blend when everything is tender!
Recipes
See this link for Ottolenghi’s kohlrabi recipes, for example a kohlrabi and lime salad and a kohlrabi tempura.
See the third recipe for a shiitake and kohlrabi kimchi
Add kohlrabi to this Minestrone soup