By Harold McGee
Kohlrabi is a version of the basic cabbage plant (Brassica oleracea var. gongylodes) in which the main stem swells to several inches in diameter. It has the moist texture and mild flavor of broccoli stalk. The name comes from the German for “cabbage turnip,” and indeed kohlrabi resembles a turnip in its rounded appearance. Young kohlrabi are tender enough to eat raw for their crisp moistness or cook briefly; overmature stems are woody.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.