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 

 ro^st palatable of any of the Brassicas. 



