Kohlrabi, also known as German turnip, is a cruciferous vegetable. Despite its name, kohlrabi is not a root vegetable and does not belong to the turnip family. Instead, it belongs to the Brassica genus of plants and is related to cabbage, broccoli, and cauliflower. The flavor tastes a bit like broccoli stems, celery root, turnip, and cabbage.
It looks like a little sputnik space ship with stems coming straight up from the round body. It comes in green or purple and is extremely versatile. You can eat it raw or cooked, but peel the bitter skin off first. Cube, slice, or dice the bulb and steam, sauté, or roast.
Purple or pale green
Choose smaller kohlrabi because the flavor isn't quite as strong. You want a nice smooth bulb-stem with firm leafy greens.
Kohlrabi will keep best in the refrigerator for several weeks. When storing, make sure you separate the leaves, as they will draw moisture away from the root and the kohlrabi will be less crispy.