Kohlrabi, with its funny name and alien appearance, is the type of overlooked vegetable that can seem intimidating to most home cooks. Originating from northern Europe, kohlrabi is in the brassica family, related to kale, broccoli, and cabbage. Both the bulbous stem and the sprouting leaves are edible, with a sweet crisp flavor that can be enjoyed raw or cooked. This past week, the first kohlrabi of the season was ready to pick in our garden, a welcomed change from the recent endless bounty of zucchini. Here the bulb is roasted, and the greens are sautéed separately, before being combined into...