What is khol-rabi?

You can grate it raw onto a salad, tastes a bit like apple to me that way, or you can mash them, but takes ages to boil, or you can roast it in with other veg, I like them roasted with sweet potatoes, parsnips etc.

Wish I had not asked the question now. Sounds like the most complex veg in the world.  

Never had these before til I met my hubby - his Vietnamese mama would peel, slice and stir-fry.  He described it as a turnipy taste.

I have now grown the some varieties of the white kohl rabi and I find it tastes the same as broccoli stalks.  You can eat the central leaves as they are tender - the others get a bit tough, just strip the leaves from base of the stalk.  I peel with veg peeler and you can cube and throw them into your stews too, or soups.  Stir fried is ok too but you need to add water so they cook through.

It seems that how they taste depends on your own likes & dislikes. I think it smells of turnip when peeling. My daughter thinks it tastes of cauliflower, which she doesn't like. I can't quite classify the taste but I find it ok cubed for durrieed or thinly sliced in a stir-fry.