Kohlrabi is a German "cabbage-turnip". Kohlrabi's thickened stem taste a bit like turnip and can be cooked in the same way as turnips. In Germany, kohlrabi is often steamed, sliced and served with its cooked leaves. Kohlrabi is often found in a macédoine of vegetables. Kohlrabi is traditionally a winter vegetable.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.