Kålrabbi

Kålrabbi, also known as kohlrabi or German turnip, is a biennial plant of the species Brassica oleracea, grown as a vegetable for its edible stem. It is a cultivar group of the same species that includes cabbage, broccoli, cauliflower, Brussels sprouts, and kale. The name "kohlrabi" is German for "cabbage turnip."

The edible part of kålrabbi is a swollen, globe-shaped hypocotyl that grows above the ground. It has a crisp texture and a mild, slightly sweet flavor that is a cross between a turnip and a cabbage heart. The leaves, which grow directly from the stem, are also edible and can be cooked like kale or collard greens.

Kålrabbi is native to Northern Europe and is a popular vegetable in many European countries, particularly Germany, Scandinavia, and Eastern Europe. It can be eaten raw or cooked. Raw kålrabbi is often grated into salads or eaten as a snack. When cooked, it can be roasted, boiled, steamed, or added to stews and soups. It is a good source of vitamin C and dietary fiber. The plant thrives in cooler weather and is typically harvested in the fall or early spring.