I wrote under kohlrabi the same kind of recipe but wanted to point out that with the veggies we have gotten lately, i love love love to do a mix of peeled finely into hash brown size veggies with greens and onion/garlic with just a basic oil/salt/pepper combo. its very easy and you can prep more veggies then you need so you have left over for the following day. i will give an example of a recipe but please mix and match as you like. for those that are not a fan of chard, this is a great way to use it as a lot of the strong flavor goes away. Susannes veggie stirfry 1/2 onion, chopped 2-3 cloves of garlic, chopped finely or use a garlic press 2 carrots, peeled and shredded into hash brown size 1 parsnip, peeled and shredded into hashbrown size 1 kohlrabi, peeled and shredded into hash brown size 1 bunch chard or more olive oil or avocado oil salt, pepper cook the onion and garlic until translucent about 5 min on medium heat in the oil in a wok/stirfry pan and also add the salt and pepper. then add the carrots, parsnip, kohlrabi and cook for a few minutes, then add the greens--chard and cook another 5 min. you can substitute and change ratios, greens can be red or green kale, spinach or similar. personally i dont like an overwhelming amount of parsnips so i wont make it triple carrots fi but i do like the flavor in small amounts. you can also add celery. for variety add a curry paste and coconut milk and serve with quinoa or rice.