* WHAT IS IT? A pale, yellow-green cousin to the cauliflower, but with a milder and slightly sweeter flavor. Originally grown in Holland, it is not related to broccoli.

* HOW TO USE: Wash well and cut into florets. Eat raw with a dip, steam until tender or add to a stir-fry. Cook in a broth with diced carrots, onions and celery and then purée with milk or cream for soup.

* LOOK FOR: Heads that are firm and compact with tight florets. Avoid those that have started to turn brown.

* STORAGE: Unwashed heads, wrapped in plastic, will keep in the refrigerator for about five days.

- Kathy Stephenson

Broccoflower mash with horseradish

Serve this as a substitute for potatoes or rice for a healthy, low-carb side dish.

2 quarts water

1 teaspoon salt

1 head broccoflower, cut into 1-inch pieces

2 tablespoons butter

1 teaspoon creamed horseradish

Salt and freshly ground pepper, to taste

Put water, salt and broccoflower in 4-quart pot over medium heat. Bring water to a simmer. Cook until broccoflower is tender, about 10 minutes. Drain well. Put into the bowl of a food processor or blender. Add butter and horseradish. Blend until smooth. Season with salt and pepper.

Dish can be made one day in advance and reheated in the microwave.

Makes 4 servings.

Source: Tanimura & Antle produce