Kohlrabi, a relative of cabbage, has the crunch of water chestnuts or lotus root and the subtle taste of broccoli stalks. In this braised dish, it turns a gorgeous translucent gold after the turmeric sauce is reduced to a fiery glaze.
In a large sauté pan, heat the oil over medium heat and swirl to coat the pan bottom. Add the garlic, turmeric, and red pepper flakes and sauté until the garlic is soft but not brown, about 30 seconds. Add the kohlrabi, sugar, and salt and cook, stirring constantly, for 2 minutes. Add the water and bring to a boil. Reduce the heat to maintain a slow simmer, cover, and co