Chef who are tired of turning to root vegetables and tubers over and over during the winter months should try kohlrabi. The unique vegetable's bulb and leafy greens can be roasted, fried, mashed or fermented into anything from a side dish or salad to a tasty topping. "I'm a really big fan of kohlrabi," said Kim Alter, executive chef at Haven in Oakland, Calif. "It doesn't have the sulfurousness of turnips and it's not as rich as celery root and rutabaga. It's a little bit cleaner, acidic and sweet, like a root vegetable with really good texture."
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