Kholrabi (Brassica oleracea) is a member of the brassica family. The taste and texture of kohlrabi is 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 like an apple, but much less sweet.

Selection and storage

Store kholrabi in a plastic freezer bag in the refrigerator, just like you would carrots or beets. 

Preparation and serving methods

Kohlrabi stems are surrounded by two distinct fibrous layers. These layers can be peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance. Kholrabi can be eaten raw or cooked, and the skin is edible. The leaves and stems can be saved and used in soups and stir fry.

Kolhrabi Carrot Fritters with Avocado Cream Sauce by a Couple Cooks