Kohlrabi

I realized that I've fallen behind in my explanation of vegetables! We'll have to remedy that right now.

Simply Recipes has a great selection of ideas for how to cook kohlrabi. Here's their description of it: These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables.

Wikipedia has this to say about kohlrabi: The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

We really enjoyed it and will definitely look for it again in the future! It tasted like broccoli or cauliflower to me when it was raw, but was much sweeter when we cooked it. I agree with the description from Wikipedia! I'd be curious to try the green variety sometime, I've heard that it has a different flavor.

This photo is so funny, I had to post it for you (it's from Simply Recipes) -