If broccoli and cabbage were wed, the pairing’s love child would be the kohlrabi. Hinting at its versatile nature, this spherical vegetable’s German-coined name translates to ‘cabbage turnip’. Common in Eastern European dishes, kohlrabi comes from the brassica family, which includes such nutrient-rich relatives as kale, brussels sprouts, broccoli and cauliflower.

Kohlrabi has a thick casing that covers a crisp, juicy inside (much like a celeriac). This curious plant can be eaten cooked or raw – you will just need to make sure you peel its skin down to the light layer of flesh before chowing down. You can also nibble on the kohlrabi’s leaves and smaller stems, using them as you would any leafy green.

Ideal in soups, salads and risottos, kohlrabi will give your body a healthy helping of vitamin C and antioxidants. You could try cooking up some kohlrabi using this mozzarella and roasted kohlrabi crostini recipe, or eating it on its own with butter and thyme leaves.

Image via After the Market.