A versatile, and under-rated spring vegetable. Grate into a deliciously sweet spring coleslaw, roast it, or braise it. Best eaten when about tennis ball size.
Try this recipe using our chioggia beetroot and kohlrabi https://www.cuisine.co.nz/recipe/kohlrabi-beetroot-slaw-with-tahini-lemon-dressing/
delicious!
