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Kohlrabi is another member of the brassica or cruciferous family, like cabbage and broccoli. Its root-like bulb develops above the dirt, unlike the root vegetables it resembles.

They are versatile and have an almost sweet flavor and texture (unlike the interior of cabbage or broccoli stems) that work well raw or cooked. They also keep well for a few weeks in a crisper drawer; be sure to remove the leafy stalks before storing it.

For kohlrabi, every point begins with the direction to peel them. That’s because the part of the plant we harvest grows above ground and does not have the protection of soil to help prevent water loss. Instead kohlrabi have thick, fibrous outer skins that are not as pleasant to eat as the crisp, white flesh beneath. So peel for real.

In the raw, kohlrabi can be added to salads or crudité trays when thinly sliced. Try it in place of or alongside radishes in your go-to salads. When julienned, shredded or spiraled, they can also work wonderfully in most slaws.

Kohlrabi also works well in most of the same ways you’d cook any other brassica: roasted, steamed, boiled, sautéed or stir fried. It pairs well with other root vegetables for a simple sheet pan side dish. It can also be shredded and turned into a fritter. And it is another stealthy vegetable that can be mashed with potatoes to add a bit of vegetable onto a picky eater’s plate.

As always, the “slice it, dice it, pickle it” addendum applies. Try them solo or pickled with carrots. They’re great for snacking or as an addition to sandwiches.