Unlike a root, kohlrabi sits right on top of the soil and is the nlarged stem of a Brassica plant. It’s is a crisp and fresh treat, somewhere between a tender broccoli stem, a sweet white salad turnip, and crunchy jicama, and it is generally enjoyed raw. Slice and dip into hummus, chop finely into a slaw, plop them into a soup, roast them up, or make fries!