Kohlrabi

Kohlrabi is another member from the brassica family (same as the rapini). Here though, the base of the stem is what we’re eating. It has pretty much the same flavor and texture as broccoli stems, so you can use it anywhere you would use broccoli (I also like to shred it and make ‘kohl’ slaw). The skin can be stringy, so it’s definitely worth peeling, but it’s thick so best done with a knife rather than a peeler. I went ahead and cut up one for you, but left the other whole. That way it will last a bit longer, you can try your hand it, and you get to see how cute it is.