Kohlrabi is one of the ugliest vegetables I know. It looks like it should be a root vegetable but it is, in fact, a brassica – part of the same family as broccoli and kale. You can eat all parts – the bulb and the leaves – both raw and cooked. It is delicious steamed, sautéed, roasted, in soup or stew, or eaten raw.
• To roast, steam the bulb for 5 minutes, then roast for 45 minutes.
• Steam (up to 12 minutes).
• Stir fry (up to 6 minutes).
• The leaves can be cooked like cabbage.