Cooking with Kohlrabi

Kohlrabi is a cruciferous vegetable, part of the same family as broccoli, cabbage, and Brussels sprouts. Its swollen stem has a crisp, peppery bite that sits somewhere between a broccoli stalk and a radish, and its leafy greens are completely edible and taste similar to collards. To prepare it, peel the thick outer skin with a paring knife and slice the interior raw for slaws, pickle it, or roast it until tender. Do not discard the tops. Blanch and puree them into a sauce, saute them like spinach, or stir into soups. Pairs beautifully with apples, yogurt, citrus, and Dijon mustard.