Kohlrabi

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While kohlrabi (from the German Kohl, "cabbage") is not very popular here in the United States, it is a staple crop in Germany. The whole plant is edible, but the bulbous stem is the main attraction. The flavor resembles that of broccoli stem, and the Germans use this veggie in just about every way Americans might use a potato.

Remove the greens (if present) and store in a plastic bag like kale or collards. The globes can be stored loose in your refrigerator drawer for several weeks or longer.

One important edge that kohlrabi has on potatoes is the ability to enjoy it both raw and cooked. The skin of the kohlrabi globe is very tough & fibrous, so remove it with a sharp knife until you have exposed all of the white flesh. Then, cut thin slices and serve over ice with a bowl of spiced dipping salt (a Minnesota classic). Or roast, mash, boil, stew, braise, put it in a pie or a gratin. Be sure to cook up the leaves, as well. Prepare the greens as you would kale or collards.