Kohlrabi

The kohlrabi is light green and round. The pulp is white in contrast with a crisp and crunchy texture. Fresh kohlrabi is similar in flavour to radish and cauliflower, while it tastes a bit like an artichoke when boiled.

Kohlrabi works well boiled and served with butter or in soups, brown and white stews and gratins. Kohlrabi can be boiled, fried or eaten as raw food.

Best stored in a refrigerator at 2 to 4 °C.