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Country of Origin:  Holland                                                  Weight: Each

The name literally translates as 'cabbage turnip'. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter.

Keep in a perforated bag in the fridge. 

Preparation & Cooking:
   Kohlrabi tastes great steamed, stir-fried, added to soups and stews or dipped in batter and fried to make tempura. It can also be grated raw into salads, used as an alternative to celeriac in a rémoulade, or simply dressed in a garlicky, lemony vinaigrette.

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