Markon Member Chef
"One of my most cherished childhood memories was my German grandmother teaching me how to make her delicious kohlrabi stew. She would brown large chunks of lamb shoulder with onion and slowly braise it in a generous amount of broth. Halfway through the cooking would add the cubed kohlrabi bulbs and their torn green leaves, allowing it all to meld together into a rich, comforting, fortifying stew. I still make it each winter."