Kohlrabi

Kohlrabi, sometimes called German turnip, is a vegetable in the species Brassica oleracea, in which the edible part is a bulbous stem that swells above ground rather than a true root. Its skin ranges from pale green to purple, and beneath it the flesh is crisp, juicy and mildly sweet, often compared to a milder version of broccoli stem or cabbage core. Kohlrabi can be eaten raw, sliced into salads or slaws, or cooked in soups, stews and stir-fries, and it holds a particularly prominent place in Central European cuisines, such as German and Austrian cooking, as well as in Kashmiri cuisine in South Asia.