Photo credit: Thadah Wah
If you've never eaten kohlrabi, don't be intimidated by its unique appearance. Part of the broccoli and cabbage family, kohlrabi is packed with vitamin C. It has a sweet, earthy flavor and is both crunchy and juicy. It is delicious both raw and cooked and can be prepared like many other root vegetables. The leaves are edible, too, and are delicious when chopped and stir fried with garlic and olive oil! The bulb part of the plant is protected by a thick, fibrous skin which can be removed with a sharp knife before consuming or cooking the kohlrabi.
STORAGE: Remove the leaves from the kohlrabi bulb and store them in a separate plastic bag in the crisper drawer of your refrigerator. Use these within a few days. The unpeeled bulb can be stored in the fridge a plastic bag or loose. The bulb will last for a few weeks stored this way.
RECIPE: Caramelized Kohlrabi Soup by Melissa Clark of NY Times Cooking