Kohlrabi...it tastes like broccoli stem

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But I do. I think it tastes just like when I peel and eat broccoli stems raw, which is the only toe-dipping into raw broccoli eating that I’m willing to make. I eat my broccoli cooked, end of story, except for the thick stalk, peeled and cut and raw, sometimes. The end. Raw broccoli, to me is punishment, not pleasure. But cook it well, and gloss it up with some good olive oil? Now we’re getting somewhere. I could eat that every day, and often do.

So a few weeks ago, when I was shopping in the streets of Chinatown looking for stuff to use for content and I came upon some big fat kohlrabi, I knew I had the chance to introduce my social media audience to it. I was surprised to see it there, I don’t think of it as a vegetable used in China much, but it’s a cool-weather veg, it was still spring. and a vast part of China has cooler temps most of the year. So I bought one, made the videos, and me being me, I did what I always do. I gave my opinion. And my opinion (but really a fact) is thus; kohlrabi is basically just floret-less broccoli, with an engorged, rounded bulby base instead of a tree-trunk stalk. It has dead-ringer leaves that could be broccoli-born, but no flowering crown. Know why? Because they’re all the same vegetable, originally.