Kohlrabi is related to cabbage and broccoli and grows annually. The taste is similar to broccoli stem, but it is milder and sweeter.
The stem of this root vegetable should be peeled away before cooking as it does not soften very much during the cooking process. The leaves of kohlrabi are edible and can be used in the same manner as kale or collard greens.
100 grams (3.5 oz) of kohlrabi contains 75% of the daily recommended amount of Vitamin C. It is also a great source of Vitamin B6, manganese, phosphorous, and potassium.
Try experimenting with this cool vegetable today!
Check out this delicious fennel and kohlrabi salad recipe.