If you read the title and had a confused look at the word "kohlrabi" then you aren't close to being alone in that reaction. However, I would venture to say the chances that you've crossed paths with kohlrabi before are probably high if you frequent winter farmers markets or entered Whole Foods recently.  Kohlrabi is kind of like the cute black sheep of the cabbage family - doesn't look much like a cabbage at all but is rather beautiful and unique to its self in appearance and texture (see image below). Kohlrabi is mostly grown for its bulbous bottom but all parts of the plant are edible. When the crunchy bulb is consumed raw, its relation to cabbage becomes evident with the family's signature sweet and peppery taste. Kohlrabi is also an incredibly nutritious cool-weather crop, packed with fiber and Vitamin C. 

Curious about trying the delicious black sheep cabbage cousin? This breakfast hash recipe is the perfect introduction! Peppery bits of kohlrabi are well balanced with the sweetness of parsnips and sweet potatoes. And if cooked in a cast iron skillet, you'll get to enjoy lots of crispy bits as the vegetables cook in bacon drippings. If there were any doubts about love at first reading, the addition of lots of fresh rosemary and perfectly soft-baked eggs should fix that issue.

You can find the full recipe on Bonnie Plants' website and by clicking the button or image below. Happy breakfast feasting!