Kohlrabi's large bulbs come in shades of purple and green.
It’s considered a premium ingredient that can be found on mostly fine-dining menus and at ethnic independents.
Above: Mussel with caviar and white kohlrabi broth from Blackbird in Chicago. Also, Girl & the Goat in Chicago offers its Kohlrabi Salad, made with kohlrabi, fennel, beemster, toasted almonds, orasted shiitake and blueberries.