KOHL-RABI. 95 



between which there is no perceptible difference 

 excepting in color; the white, however, is the most 

 pleasing- in appearance, and the one most generally 

 used. (Fig. 14.) The kohl-rabi is usually cooked 

 and served with sauce in the same manner as early 

 turnips. A good way of cooking is to boil until 

 nearly tender, and then slice thinly and fry in butter. 

 'When cooked in this manner they are by far the 

 most palatable of any of the Brassicas. 



