Kohlrabi, also known as German turnip or cabbage turnip. Kohlrabi can be white, green, or purple. It has a mild taste and you can use every single part of it. Peeling and chopping or slicing is the only prep required to enjoy it.
You can store all parts of the kohlrabi in the crisper drawer of your fridge, with the leaves wrapped loosely in a plastic bag and the bulbs left uncovered. Remove the stems and leaves and cook these as soon as possible (within the first day or two) since they will wilt quickly. The bulb will keep for up to a month in the fridge but use it sooner if you are planning to serve the vegetable raw to enjoy a crisp texture.
You can steam, boil, bake, grill, or roast Kohlrabi. Just peel away the outside thick skin first. Add them to soups or stews. Grate them and toss with grated carrots or apples. Or cook it like broccoli, even as a substitute.
Some like to boil them and mash them with potatoes or other root vegetables. Stir-fry them with other vegetables, or julienne them and fry them like potatoes.
The leaves are also perfectly edible, and can be cooked up like kale, spinach or collards.
To get you inspired, check out this 10 fun recipes with kohlrabi from acouplecooks.com