A vegetable in the cabbage family, kohlrabi has a mellow, nutty flavor akin to turnips, and can be eaten raw or cooked in a variety of ways. It generally needs to be peeled, especially the thicker-skinned purple variety, and older ones can be woody. yellowstone likes kohlrabi best raw, sliced to eat “like crackers, dipped into hummus or spread with soft cheese.” Raw kohlrabi is also great in slaws and salads, says blinknoodle.

You can steam cubed kohlrabi and dress it with butter, salt, and pepper, a preparation Main Line Tracey likes. You can also roast kohlrabi alongside other root vegetables, or include it in a gratin. Several hounds cook and mash kohlrabi as they would potatoes. In fact, kohlrabi is a potato stand-in in CHOW’s Kohlrabi-Topped Shepherd’s Pie.

The green leaves that top kohlrabi bulbs are also edible—cook them like kale or collards, though they may be more tender. “We usually blanch collards and kale, but find that kohlrabi greens are wonderful without it—just a quick sauté, a pat of butter, et voila!” Tatania says.

Discuss: What to do with Kohlrabi?

Kohlrabi image from Shutterstock

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