Kohlrabi
So what is the new vegetable of the day?? I think a fun one to start with is kohlrabi. It is in the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, and collard greens. A cruciferous vegetable, kohlrabi has a pretty mild taste, it tastes like a cross between the stalk of a broccoli and a potato, and has a slightly sweet taste to it. A crisp vegetable (like a potato) that is easy to roast or can be eaten raw - just be sure to cut it correctly so you don’t eat the fibrous skin covering it.
I love using new veggies that I am unfamiliar with - it makes me find new recipes, try something new and usually make my family paranoid. Like the time I told them we were having roasted potatoes and added sunchokes, kohlrabi, and parsnips. That one took a long time to live down, everytime I told them we were having roasted potatoes, they would eye me warily and ask, “Is it just potatoes or did you add those OTHER weird things to it?” Really, this went on for years.
So this is one that is not frequently eaten at my house but one I enjoy every time I have it. Here are a few recipes and a cutting guide I recommend where kohlrabi is the star.