Colrabi

Kohlrabi ( *Brassica oleracea var. gongylodes*), also known as German turnip or turnip cabbage, is a biennial vegetable that is a cultivar of the wild cabbage. It is characterized by its bulbous stem, which is the edible portion, and its leafy green top. The flavor of kohlrabi is often described as a cross between a mild radish and a cabbage, with a slightly sweet and peppery undertone. The bulb can range in color from pale green to purple, and the leaves can be used in salads or cooked similarly to collard greens or kale. It is a versatile vegetable, often eaten raw, cooked, pickled, or added to soups and stews.

Colrabi meaning with examples

• The farmer harvested a field of vibrant green kohlrabi, excited to bring the unique vegetable to market. He recommended it be eaten raw with hummus or roasted with other root vegetables to elevate its flavor. Its mild flavor made it perfect to introduce to his grandchildren as a nutritious side dish.
• Chef Ramirez featured kohlrabi on the restaurant's new menu, creating a refreshing salad with thinly sliced kohlrabi, apples, and a light vinaigrette. He also offered a creamy kohlrabi soup, showcasing its versatility in both raw and cooked preparations. The unusual vegetable caught the eye of the adventurous diners.
• In their garden, the family grew both green and purple kohlrabi. The children enjoyed pulling them out of the ground, washing them, and eating the crunchy stems raw with a dip. They also learned to sauté the leaves, discovering a new and delicious way to enjoy fresh produce.
• A food blogger shared a recipe for kohlrabi fritters, showcasing the vegetable's ability to be breaded and fried to a golden crisp. She also suggested using kohlrabi in slaws. Her followers were eager to try the kohlrabi, seeking new culinary adventures.