Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up.
Although these green bulbs look like they were dug up from the earth, the round bulb is a swollen stem that grows above ground. Not a commonly used vegetable in American cuisine, kohlrabi is widely used in Central Europe and Asia. It is still patiently waiting to be discovered in this country.

Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.

Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.
If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.

Simply Recipes blog has a list of kohlrabi recipes from food blogs around the world!Cook It Simply also has a slew of info on kohlrabi.

Indian-inspired Kohlrabi with Peas and Potatoes
Serves 2-3

• 1/2 cup chopped onion
• 1 large clove garlic, finely minced
• 1 T. vegetable oil
• 1/2 t. mustard seed
• 1/2 t. cumin seed
• 1/4 t. turmeric
• 1/4 t. ground coriander
• 2 medium kohlrabi bulbs, peeled and cubed (about 1 cup), leaves reserved and chopped
• 1-2 small to medium potatoes, peeled and cubed (about 1 cup)
• 1 cup chopped tomatoes (fresh or canned)
• 1/2 cup water
• 3/4 t. salt
• 1/2 t. sugar
• 1/2 cup fresh or frozen peas (see note)
• 2 T. grated coconut (fresh or dried, but not sweetened)
• 2 T. chopped fresh cilantro

1. Sauté onions and garlic in oil over medium-high heat for 3-4 minutes, until slightly softened. Add spices and stir for 30 seconds, until seeds begin to pop. Add kohlrabi pieces and potatoes and stir until well coated with spices. 2. Add tomatoes, water, salt, and sugar and bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until kohlrabi is barely tender. Add reserved chopped kohlrabi leaves and simmer another 8-10 minutes, until leaves are thoroughly cooked. 3. Stir in peas and coconut and cook until peas are done, about 3-4 minutes. Stir in cilantro and serve with rice or Indian bread (naan or chapatti). Note:
Fresh sugar snap peas, cut into 1-inch pieces may be used instead of shelled fresh or frozen peas. Cooking time is about the same.

KOHLRABI SIAM CHOPPED SALAD
from Vegetarians in Paradise

• 4 kohlrabis, about 2 to 2 1/2" in diameter
• 3 green onions, chopped
• 1/4 lb.(113 gr) snow peas, chopped
• 1 1/2 C.(355 ml) Napa cabbage, chopped
• 1/2 red bell pepper, cut into fine julienne about 1" (2.5 cm) in length
• 1/2 to 1 fresh pasilla pepper, diced or 1/8 t. crushed pepper flakes
• 1 or 2 cloves garlic, finely minced
• 1/2" (1 cm) piece ginger, peeled and grated
• 2 T. toasted sesame seeds
• 3 T. organic canola oil
• 2 t. sesame oil
• Juice of 1/2 lemon
• Dash of rice vinegar
• Salt and freshly ground pepper to taste
• Black sesame seeds
  2 T. minced green onions

1. Combine all ingredients except black sesame seeds and green onions in a large bowl and toss well to distribute flavors.
2. Garnish top with black sesame seeds and minced green onions.
3. Best if made several hours ahead to allow dressing to penetrate vegetables.
4. Serve as a salad course or a side dish. Serves 4.

Kohlrabi Slaw Recipe
from GroupRecipes.com
The combination of kohlrabi, daikon, carrots, and wasabi makes this the perfect accompaniment to a small dish of jasmine rice.