I got lots of kohlrabi at the farmers market before it closed for the winter and it's kept well in the fridge. I've mostly been slicing it for salads, but last night I baked it. I can't believe how good it was! Now my favorite substitute for potatoes. Light, flavorful, elegant taste.

I peeled and sliced the kohlrabi, put slices in a small pyrex dish, dotted with butter, added 2 T of water, topped with a few sprigs of fresh rosemary and a grind of black pepper. Covered with foil and baked for 20 minutes until soft and edges browned a little.

That sounds good. I like it smashed with sour cream.

Oooh, sounds great!