Red or White.
Kohlrabi comes from the German – cabbage turnip! Looks are deceiving, it’s a member of the brassica family and not a root vegetable. The taste and texture of kohlrabi are similar to those of a broccoli stem but milder and sweeter, with a lot more flesh. The young stem can be as crisp and juicy as an apple, although much less sweet. Peel the skin before using. Slice finely or grate to eat raw in salads. A simple idea for a side dish is to cut into small cubes and sauté with butter (or non-dairy alternative). Also great in soup!
Don’t throw away the leaves – they’re edible and can bee cooked like collard greens.
* Like us, not all fruit or vegetables are perfectly formed and are not uniform in size. We don’t believe in discriminating against misshapen carrots or imperfect potatoes and in fact, love them for their flaws. A less than round apple is still as tasty as their perfectly formed cousins. Taste is what we believe in, because it’s what’s inside that counts. Unless your produce is clearly defective, please accept them as Nature intended.