The entry in Wikipedia described them as like broccoli
stems, only better. That thought sort of ate at me
until I decided I had to try it. I was looking for
a substitute for the potatoes I fry up with the Bavarian
bratwurst from Trader Joe's.

While I was at it, I thought I'd try a few other
vegetables that I hadn't bought before, parsnips
and acorn squash. (Actually, I think I may have
bought a small parsnips once to bait a trap, but
I don't remember eating any of it.)

I peeled everything and cut into about 3/4 inch cubes.
Then I pan-fried them at moderate heat with the sausages.

Am I the only person who thinks parsnips taste like dirt?
They taste a little better if they are fried until they
start to brown.

I wasn't impressed with the kohlrabi. I still have a
couple left I might try in soup. They have a rather
firm texture, and I didn't notice a lot of flavor.
I'd rather have broccoli stems.

The acorn squash wasn't bad at all. Nice texture and
flavor. Except for zucchini, I've pretty much ignored
squash. I think I'll use squash alone with the sausages
next time, but after that I'm back to potatoes.

I've used both celeriac and lotus root in soups.
I might consider one of those with the sausages.
More likely celeriac.

What vegetables might I have missed? Something that
would be good with fried sausages. Chinese eggplant,
maybe, though that would tend to be mushy unless they got
a very quick fry. I don't eat beans, so those are out.

One of my objections to potatoes is they have a strong
tendency to stick to even a well-seasoned pan. The
simplest method seems to be to give them a quick fry
at moderate-high heat with constant agitation, followed
by letting them sit in the pan at moderate-low heat to
brown. The quick, hot fry seems to modify the surface
of the potatoes so they don't stick so readily.