It is a cabbage offshoot, cold hardy to about 10F. Peel the swelling at the top of the stem, then slice into strips for dipping or chunks and use in soups or stews or stir fry. Can be shredded and used like coleslaw. After a freeze it is sweeter. sweet slight cabbage taste. Leaves can be used also like any other green leafy vegetable.
The bulb can be hollowed out and stuffed, baked, toss a salad and the meal is finished. I love it, raw, sliced and used in a dip. It’s a wonderful veggie.