Kohlrabi, Winter

Much sweeter then you suRefreshingly light and versatile, the edible bulb of Kohlrabi is not actually a root like the turnip but instead is a bulb that developes just above the ground. Not having the sharp bite like that of a turnip, raw Kohlrabi is much more mild, sweet and juicier. Kohlrabi has a delicate mustard and cabbage flavor and offers a crisp texture similar to jicama or celery. It is roughly rounded and somewhat heart shaped, with several thick stems that branch out into its edible leaves. Although the bulb's skin is pale green, its flesh is the color of ivory. Refreshingly light and versatile, the edible bulb of Kohlrabi is not actually a root like the turnip but instead is a bulb that developes just above the ground. Not having the sharp bite like that of a turnip, raw Kohlrabi is much more mild, sweet and juicier. Kohlrabi has a delicate mustard and cabbage flavor and offers a crisp texture similar to jicama or celery. It is roughly rounded and somewhat heart shaped, with several thick stems that branch out into its edible leaves. Although the bulb's skin is pale green, its flesh is the color of ivory.Refreshingly light and versatile, the edible bulb of Kohlrabi is not actually a root like the turnip but instead is a bulb that developes just above the ground. Not having the sharp bite like that of a turnip, raw Kohlrabi is much more mild, sweet and juicier. Kohlrabi has a delicate mustard and cabbage flavor and offers a crisp texture similar to jicama or celery. It is roughly rounded and somewhat heart shaped, with several thick stems that branch out into its edible leaves. Although the bulb's skin is pale green, its flesh is the color of ivory.Kohlrabi responds wonderfully to nearly all cooking methods. It can be shredded raw in slaws and salads, roasted or braised then pureed into soups, pickled, baked, or stir fried. Both the bulb and the greens make a delicious curry. Diced it makes a hearty addition to savory pies and casseroles. mmer Kohlrabi.