But there are others out there like rutabagas, beets, and radishes -- and two that probably deserve more attention are turnips and kohlrabi. Turnips and kohlrabi do share a lot in common ...

Delight in this elegant kohlrabi confit paired with a creamy remoulade, offering a perfect blend of textures and flavors.

Kohlrabi tastes great steamed, stir-fried, added to soups and stews or dipped in batter and fried to make tempura or fritters. Served cold, it adds a pleasing crunch and mild spicy note to salads.

Kohlrabi holds together well, adding its own natural sweetness. Place the leeks, kohlrabi, carrots and garlic into a wide shallow pan which will take them in a single layer. Tuck the herbs down ...