Kohlrabi

Kohl rabi, as I understand it, translates directly from German as “root cabbage”.  It’s a bit of a misnomer, as the edible part of a kohl rabi plant is actually the swollen base of the stem.  But you can see how it got it’s name.

Kohl rabi is very mild and sweet, great for raw eating or light steaming. Peeled, these purple orbs have a crisp white flesh that is great dipped in hummus, or even better just as it is pulled from the ground with just a bit of salt.