Kohlrabi

First of all, this member of the cabbage family just looks cool; it’s purple or green with thick skin and leafy stems that grow at all angles. It has a flavor that’s similar to but less sharp than that of turnips, with notes of apple and ginger. It is also denser than a turnip, so it stays crunchy longer. I cook everything from a simple kohlrabi braise with butter and thyme to a salad of raw kohlrabi with apple, which is fresh, crisp, and absolutely delicious. —Tony Maws, Craigie on Main, Cambridge, Massachusetts

See a recipe for Butter-Braised Kohlrabi »