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KOHLRABI

If you think the crunchy stem of a broccoli stalk is the best part, then kohlrabi is the vegetable for you. Though the leaves can be cooked, this vegetable is all about its bulbous root. Once you peel away its thick skin, you’re left with a versatile vegetable that can be eaten raw or cooked, with a mild, sweet flavour somewhere between a turnip and a water chestnut, with a crisp texture. You can find recipe inspiration at bbcgoodfood.com, including our recipes for a peppery slaw or kohlrabi with lemon sauce.