Kohlrabi is one of the strangest looking and least known vegetables, but it’s well worth getting to know. While the leaves and stems can be cooked and eaten, the highlight is the bulb. Before biting in to the bulb, peel off the fibrous purple or green outer layer.
Raw kohlrabi tastes like a sweet, mild radish: crisp, with a bit of kick. It’s delicious when grated onto a salad, cut into pieces as a raw snack, or eaten whole like an apple. Try raw kohlrabi slices in a sandwich or hamburger.
To cook kohlrabi, we cut the bulb into bite-sized pieces and roast or stirfry it with other seasonal vegetables. Or, you can slice it into patty-style pieces and BBQ it. When cooked, it loses that slightly spicy kick and tastes more like turnip or water chestnut.