Kohlrabi 

Kohlrabi also comes from the Brassica family and many botanists believe it's a hybridization of cabbage and turnips. While it looks like a root vegetable, the edible bulb is actually the swollen stem of the plant.

Don't let its strange appearance dissuade you from trying it. Kohlrabi is an excellent source of fiber, vitamins A and C, and the minerals potassium and calcium.

It is available in late spring and thrives in cool weather. You can store the bulbs in a plastic bag in the refrigerator for up to one month, but use the greens as soon as possible in any recipe calling for mixed greens.

After washing, trim away any tough or woody skin, otherwise, kohlrabi doesn't need to be peeled. Kohlrabi are actually very versatile. Try it raw (either sliced or grated into salads), sauteed, marinated, mashed with potatoes, stuffed, or steamed and dressed with oil, lemon juice and fresh herbs.

Recipe

• 4 medium-sized kohlrabi, peeled and chopped into matchsticks
• 2 small onions, chopped
• 1 pound new potatoes, scrubbed but not peeled
• 2 tablespoons oil
• 1 cup vegetable broth
• 1 tablespoon flour
• 1/2 teaspoon salt
• pinch of sugar
• pinch of pepper
• 2 egg yolks
• 1/2 cup half-n-half or evaporated skim milk
• 4 ounces Gouda cheese, grated
• 4 tablespoons fresh marjoram, finely chopped

In a large pot, boil potatoes in enough water to cover them for 30 minutes. Heat oil in large skillet and saute onions until transparent. Add the kohlrabi and saute briefly. Pour half the broth over the kohlrabi and braise for 15 minutes over low heat with cover on. Mix flour in remaining broth, and add to kohlrabi. Continue cooking until sauce thickens. Drain the potatoes; let cool and then peel and slice. Mix potatoes into sauce and add salt, sugar, and pepper. In a separate bowl, combine egg yolks, half-n-half, and cheese. Stir this custard into vegetables. Garnish with chopped marjoram before serving. Yield: 6-8 servings.