Kohlrabi isn't pretty, but it's sure easy to love. Pale green or burnished red, the little sputnik-shaped vegetable is delicious both raw and cooked; its flavor is reminiscent of broccoli without the ...

You might have noticed an odd looking vegetable at the farmers market recently. It is shaped like Sputnik, the spherical Russian satellite with spikes coming out of it. It can be green or purple, ...

1. Preheat oven to 450 degrees. 2. Remove stalks and leaves if still attached to the kohlrabi bulbs. Peel bulbs with a sharp paring knife, removing the green skin and outer 1/8-inch of the flesh. Cut ...

Note: This dish showcases the best of both vegetables without a lot of work. Turn this into an entree by topping with a couple of fried eggs or sautéed chicken or dust with Parmesan and drizzle with ...

In a 350-degree oven, roast kohlrabi until fork tender — about 1 hour and 30 minutes. While still warm, peel with paring knife. Cut into half moons by slicing each bulb in half, then slicing into half ...

This vibrant salad combines tender roasted kohlrabi and sweet carrot ribbons tossed with a tangy lemon-honey vinaigrette.

Though it looks like a root vegetable, kohlrabi is actually cabbage’s leggy cousin. It has the texture of a turnip and flavor reminiscent of a mild radish, and one cup provides a full day’s worth of ...

If you sometimes feel worn out by all the exotic superfoods from faraway lands we’re supposed to be adopting daily, good news: We’re here to talk to you now about a vegetable that’s delicious, ...

Life has taught me to expect very little from February, the worst month, but this one has been especially bad. It’s important to savor the bright spots as they crop up, even the tiny ones and, though ...

1. Preheat oven to 450 degrees. 2. Remove stalks and leaves if still attached to the kohlrabi bulbs. Peel bulbs with a sharp paring knife, removing the green skin and outer 1/8-inch of the flesh. Cut ...