IngredientsVegetables
Kohlrabicabbage turnip
Brassica oleracea var. gongylodes. What looks like a bulb is the thickened stem, growing above ground. The leaves come straight out of it.
In Germany it is everyday food: in a light white sauce as Kohlrabigemüse, breaded and fried, or raw in sticks to snack on. The young leaves can go into the pot too and taste like mild cabbage.
Geschmacktaste
Raw it is sweetish with a slight bite, and snaps like a firm turnip. Cooked it turns tender and loses the bite.
Small bulbs are tender, big ones go woody. Peel big ones deeper, until the knife goes through without resistance.
In Mexikoin Mexico
It is called colinabo and is almost nowhere. Occasionally City Market and organic shops, and that is it.
The ordinary mercado will not have it, not under another name either. If a recipe calls for it, plan around the substitute.
Ersatzwhat to use
Peeled raw broccoli stem comes surprisingly close: the same cabbage sweetness, the same firm bite.
Cut the hard outer layer away generously, then into sticks or slices. Raw in a salad is where it works best; cooked it stays a little firmer than kohlrabi.