The cruciferous vegetable kohlrabi, also known as German turnip, belongs to the same family as broccoli, Brussels sprouts, cauliflower, mustard greens, collards, and kale. It is a common ingredient in salad and cole slaw and can be consumed raw or cooked. It has a flavor that is quite sweet and similar to broccoli. Kohlrabi can be prepared in a variety of ways, most of which are similar to how you prepare potatoes: boiled, steamed, roasted, fried, or mashed. Slices and sticks can be stir-fried, and the entire stem can be hollowed out, stuffed with a veggie and rice or meat filling, and baked like stuffed peppers.
Both fresh and cooked kohlrabi are delectable.
A good source of fiber, vitamin B6, and potassium, kohlrabi is also a great source of vitamin C.