Fresh Kohlrabi

Taste: Mildly sweet, peppery flavour, similar to a cross between a radish and a cabbage.

• Can be eaten raw, slice into salads or slaws, or cook in stir-fries and soups
• Can be roasted, mashed, or pureed to create a unique side dish
• Versatility and crunchiness adds valuable addition to fine dining menus

Available in round and bulbous with pale green or purple skin.