Kohlrabi, also known as German turnips or turnip cabbages, are low, stout vegetables in the brassica family, which includes cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. Although their might lead you to think that they are root vegetables, they are actually stem vegetables, with their bulb-like stems growing above the ground. Their taste and texture are similar to broccoli stems, but milder and sweeter. They are most popular in Germany and Asia. Despite their different colored skins, the green and purple varieties both look and taste exactly the same when peeled and eaten.
The round, bulb-like kohlrabi stem is one of those magical vegetables that is low in fiber and high in nutrients. It is a rich source of vitamins C and B-6, niacin, thiamin, and Pantothenic acid, as well as phytochemicals that protect against certain kinds of cancer. It is also a good source of a number of minerals such as copper, calcium, potassium, manganese, iron, and phosphorous. It’s leaves abound in carotenes, vitamins A, K, and the B-complexes.