The Vegetable That Looks Like Kale At The Farmers Market, But Packs A Sweeter Flavor - Tasting Table

"Kohlrabi leaves have a mild, sweet flavor you wouldn't normally get from kale. However, what truly makes kohlrabi unique is the bulbous base, which shares the leaves' subtle sweetness and peppery hints, but is further elevated by a snappy, chewy, yet also smooth texture."

"Most often, it's the kohlrabi bulb that gets utilized. When raw, its mustardy kick is a bit more prominent, which bodes marvelously for slaws and dips that need an elevated taste."

"In Japanese and Vietnamese dishes, raw kohlrabi bulb, sliced into matchsticks, is also a bona fide salad staple. Meanwhile, in Korean cuisine, you might also occasionally find it in a fermented batch of kimchi."

"The kohlrabi softens a bit as you cook, leaving behind a gentler, more well-rounded sweet taste. Sautéed with carrots, broccoli, etc., it takes on a delectable flavor."

Kohlrabi is a member of the Brassica family, resembling kale with its curly leaves but featuring a bulbous root. While common in Germany and certain Asian countries, it is less familiar in the U.S. The leaves have a mild, sweet flavor, while the bulb offers a unique combination of sweetness and peppery hints with a chewy texture. Kohlrabi is versatile in cooking, often used raw in salads or slaws, and can be cooked to enhance its sweetness in various dishes.

Read at Tasting Table