Contributed by Deborah Madison's "Vegetarian Cooking for Everyone"

"With stems branching out of purple or green globes, kohlrabi is a strange-looking vegetable. Harvested small, it's mild and sweet, like a young turnip, and altogether pleasant...

Keep stored in a plastic bag in the refrigerator until ready to use. Kohlrabi can be prepared any way turnips are. It's delicious sliced into thin wedges and sprinkled with sea salt or grated into salads. To cook, cut it in quarters, rounds, or matchsticks, then steam or roast it. Kohlrabi goes well with butter, sour cream, dill, mustard, and horseradish."

More Ideas for Using your Kohlrabi:

**Grate it into a coleslaw with cabbage, carrots, and apple.

**Make a simple summer ragout (soupy stew) with onions, peppers, new potatoes, cilantro (thrown in at the end), and your favorite soup base...yum!

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Instructions

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