Country of Origin: Holland Weight: Each
Facts: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.
Storage: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.