Kohlrabi tastes great steamed, stir-fried, added to soups and stews or dipped in batter and fried to make tempura or fritters. Served cold, it adds a pleasing crunch and mild spicy note to salads.

It’s time to meet the underappreciated vegetable that's a versatile swap for cauliflower, celery root, and radishes.

and enhance endless recipes. The flavor of kohlrabi is often compared to a peppery, sweet turnip, with the texture of a ...