Kohl Rabi [White Delikatess]

Kohlrabi is crisp with a delicate, sweet flavour and incredible crunch like a water chestnut. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. The outer skin peels off without much effort to uncover a dense white flesh. 

The taste is difficult to describe, if you can imagine a cross between a pear, a turnip, and a potato; but with notes of cauliflower and celeriac. Either way, it's delicious and I would wager that most people who try it will be surprised and really enjoy the taste.

In the kitchen, it's great for slicing or shaving into a salad, shredding into coleslaw, stir-frying, or roasting with a meaty entree. The leaves are quite a treat, too, slow cooked like you would other greens or sauté with garlic and olive oil.