The latest addition to my kitchen repertoire ;) - a stout looking veggie called kohlrabi! According to Wikipedia "The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter." The texture and taste is similar to broccoli stem, crisp with a slight bitterness.

Kohlrabi can be prepared in many ways and I decided to do it the Asian way ;) Stir-fried with beef in black bean sauce.

The Vietnamese serve kohlrabi salads (goi) as an appetizer or an accompaniment to meat and seafood. Toss shredded kohlrabi with fish sauce, sugar, rice vinegar, fried shallots and coriander - my favourite style :)