Kohlrabi is not common in Asia; kohlrabi is only popular in Nepal, India, Kashmir and far
north of China. The name kohlrabi is of German origin and means "cabbage-turnip".
Firm and creamy, the white flesh offers a very agreeable and delicate mustardy flavor.
Kohlrabi may be eaten raw or cooked.
Kohlrabi could peel, slice, dice or julienne for meat and vegetable salads.
Top with butter or a favorite flavored light sauce.
Strips or slices may be sautéed or stir-fried.
Kohlrabi makes an attractive edible garnish
Kohlrabi is a good source of vitamin C and potassium, also high in fiber and low in calories.