A round vegetable closely related to cabbage, which grows into a globe that can be eaten raw or cooked. Kohlrabi has a mildly sweet taste and a crisp and juicy texture much like that of an apple. Kohlrabi can be green, white or purple in colour. Kohlrabi has a number of nutritional benefits including a good source of Dietary Fibre, Folate, Vitamin C and Thiamin. It is also very low in saturated fat and sodium.

Firstly, the bulb should be washed to remove excess dirt

Raw kohlrabi can be sliced or chopped to add to a salad

You can also steam the bulb or make into a mash to serve as a side dish

Kohlrabi is great enjoyed raw on its own

Select kohlrabi that appear fresh and are not too large in size as the smaller vegetables tend to be less tough, the bulbs should also be heavy for their size. Avoid bulbs with soft spots or yellowing leaf tips. To store kohlrabi, remove the leaves and place in the crisper section of the refrigerator, the bulb should keep for a week.

A great way to cook kohlrabi is to cut the bulb into long sticks and pan-fry with some olive oil to make healthy fries that can be served as an accompaniment to a meal

Use raw sticks of kohlrabi served with a dip or to add crunch to a salad

Eat steamed kohlrabi on its own seasoned with lemon juice and butter