What is it and what do I do with it?
Kohlrabi is yet another member of the brassica family. There are two varieties: white (pale green) and purple. The flavor of this wonderful anti-oxidant is similar to broccoli, but sweeter, milder, and less fibrous. It contains over 100% of the RDA in vitamin C along with vitamins A, K, and B-complex, as well as an array of minerals. The leaves and stems are also edible and rich in nutrients. While it is commonly eaten raw in salads and slaws, it can be cubed and cooked in soups, stews, and roasted with other root vegetables. Add the stems to you next stir fry to add a little sweetness.
Kohlrabi tastes better fresh, but it stores well for a few weeks when refrigerated in high humidity. It is best to store with the plant intact as the leaves and stems will wilt and soften rapidly if removed from the base. Note, in general as the base dries it will be less tender.
Remove the stems first (if still connected). For eating raw, it is best to remove the outer skin of the base. It is easiest to peel with a vegetable peeler when the base is intact. Next, the base is halved top to bottom and halved again into quarters. Slice on an angle at the bottom to remove the woodier core. From there it can be cubed, shredded, matchsticked or cut in a variety of ways with a mandolin.