Make the most of Kohlrabi

Kohlrabi is a cruciferous vegetable with a mild, slightly sweet, and
peppery flavor, related to cabbage, broccoli, and kale. It has a crisp,
juicy texture, and both the bulbous stem and the leaves are edible.
Kohlrabi can be enjoyed raw in salads and slaws or cooked in
various ways, including roasting. In most preparations, you’ll want to remove the stems/leaves and peel the bulb with a sharp paring knife or ‘Y’ peeler before cooking.

Raw preparations:

Simply grate Kohlrabi and use with any combo of green or red cabbage, shredded carrots,
shredded turnips and eat as a ‘slaw’. Dress with a creamy Coleslaw dressing or something lighter such as a white wine vinaigrette. Add-ins: golden raisins, chopped Cilantro.
You can also slice Kohlrabi very thin - using a Mandoline slicer - with radishes and fennel and combine with red radicchio, endive or escarole lettuces. Dress with a red wine, honey, garlic and lemon juice based vinaigrette. Add-ins: you can add a bit of grated horseradish to the dressing.

Roasted:

Preheat the oven to 425 degrees. Peel and cut the Kohlrabi (and perhaps some carrots, parsnips, sweet potatoes or beets) into 1-inch chunks. Toss with just enough olive oil to coat lightly. Season with salt and pepper. Toss again. Roast on a rimmed baking sheet for about 30 minutes. Remove the baking sheet from the oven and toss the chunks around and test ‘doneness’ with a sharp paring knife. Return to oven for about 15 minutes more until vegetables are caramelized and al dente.

Steamed:

Steaming is easy and relatively fast. Cut the Kohlrabi into bite-sized pieces. Remember that smaller pieces will cook faster than larger. Put them into the steamer basket over at least one inch of water. Bring water to a boil and then reduce heat to medium. Start checking the vegetables after a few minutes. They’re ‘done’ when tender as you like ‘em. Remove from heat and toss with a bit of olive oil, butter, salt and a squeeze of lemon.

Braised:

Put bite-sized pieces of Kohlrabi (and maybe carrots, radishes, turnips?) into a pan with just barely enough chicken stock to almost cover them, a couple tablespoons of butter, salt and pepper. Bring to a boil then immediately reduce the heat until it’s barely simmering. Cook, stirring occasionally until the vegetables are tender, about 15 minutes. Add a bit more butter and some thyme leaves. Swirl. Serve warm.

​

Source: https://www.simplybycynthia.com/