Kohlrabi? Sounds gross.

It may be odd-looking, but it’s really not gross at all. If you like any of the veggies from the Brassica family — broccoli, cabbage, cauliflower — you’re bound to love kohlrabi!

Its funny-sounding name is from German “kohl” = cabbage and “rabi” = turnip because of its shape. Unlike a turnip, however, the ball-shape grows just above the ground.

Kohlrabi tastes just like broccoli, with the same crunch and just a little bit more sweetness in the purple variety.

How to cook kohlrabi

Even though its identity stumps many chefs, kohlrabi is used in dishes all over the world. Hint: choose smaller bulbs (they’re sweeter) and peel if you prefer a more tender consistency.

• Raw with dip
• Kohlrabi and Squash Empanadas
• Indian yogurt curry with kohlrabi (where they call it noolkol)

The next time I pick some up, I’m going to try making a sauce like this one with mushrooms and serve it over kohlrabi. YUM!