Instructions: It resembles a turnip in appearance.

It is a relative of the cabbage, and my mother would boil it and serve mashed with butter. It would also appear in some of the homemade soups during the fall.

One cookbook we have describes the basic preparation: Remove leaves; save young tender ones to cook separately. Pare thickened stem and cut into slices. May be boiled, baked, steamed or fried, dressed with butter or a sauce. Young kohlrabi may be eaten raw as a salad, cut into julienne strips and marinated in a French Dressing.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.