Creamy Kohlrabi Salad - serves 4

1 pound kohlrabi globes, each about 2 inches across
3 scallions, minced
1 tbsp minced red onion
1/4 cup part-skim ricotta cheese
2 tbsp mayonnaise
1 tsp coarse mustard

Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
When kohlrabi are cool enough to handle, remove the skins with your fingers. Place kohlrabi in a medium bowl with scallions and onion.
In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy. Pour ricotta mixture over kohlrabi mixture and toss well to combine. Serve warm or at room temperature.