Kohlrabi is one of the stranger looking crops in a growing garden or CSA box, but don't be afraid to use it. It is quite a versatile vegetable not only for all the parts you can use from it, but also the dishes it can be used in with simple preparation. It is high in vitamin C and B6, and a great source of fiber, potassium, copper and manganese; and is largely available in colder weather which is a great time to eat all of those nutrients.
Kohlrabi is a Brassica and has a very similar taste and texture to the stems of broccoli, sweet and crunchy. It is also likened to turnips and cucumbers, so you can imagine how wonderful it tastes both raw and cooked.
To Prepare Kohlrabi
First, remove the roots from the bottom of the vegetable. Then cut the stems from the bulb, and set aside. Peel the outer layer of the bulb with a vegetable peeler. You may choose to cut out the tougher center if you prefer a more consistent texture.
You can slice the bulb into chips to use raw with an appetizer or roasted, or shave it for an out of the ordinary salad topper. It can also be pureed for soup, or chopped to bake, grill, or saute alongside other vegetables. Kohlrabi is also excellent to use in pickling or fermentation. It's excellent in kimchi, and stir fry. We also love the Kohlrabi and Carrot Slaw recipe in Linda Ly's The CSA Cookbook.
Keep the greens after removing them from the bulb. The immature greens can be used in salads, and mature greens can be sauteed like mustard greens.
To Store Kohlrabi
Remove the greens from the bulbs before storing so they don't draw the moisture from the bulb. It will store well in the refrigerator for several weeks.