it's a kohlrabi we're going to chop the root off because that's the fibrous part down there see the tough fibers on the skin so that's the part we're going to peel off take off the skin and the woody root so we can get to the good softer flesh inside she's doing really good on the kerabi my daughter brianna is taking the video for me and in the koabi skin is really i don't want to tough the tough skin you don't want to eat the tough skin neater than the plant neater what happens if you push the red button again it'll stop forgetting how does it show the video after the video is done recording and i'll upload it onto the computer and people can watch it okay so we've almost got all of up towards the top is where it's really tight why won't you send that on on on and on yeah grandma can see it too so cut the top off that's the most tender part the more fibrous part is down here so i'll just check down here at the bottom make sure we get kind of a little bit tough right there on the edges there then you can do a couple different things with it you can chunk it up which is what i'm going to do i'm going to soften this in the water and just boil it real quickly not for a very long time and then blend it to make a kind of a soup have the cheese and rosemary and thyme and a little bit of dill kohlrabi is kind of sweet so if you wanted to just cut some little julienne kind of carrot sticks i've been telling the kids they're just like carrot sticks and you can cool those off in the refrigerator and eat them that way or you can just eat them raw and that's good too