Kohlrabi is a vegetable that is seldom used in North American cooking but is common enjoyed in Central and Eastern Europe. Kohlrabi consists of a bulb that grows above the soil with several offshoots sprouting in different directions. Kohlrabi leaves are attached to the plant's base and are edible. The stems of kohlrabi have a cabbage-like flavor while the flesh is crunchy and tastes a little like radish. Kohlrabi is versatile in the kitchen as you can prepare and eat it in several different ways.
Choose a kohlrabi where the bulb is free of any blemishes and is smooth.
Cut the stem from the kohlrabi and peel the skin from the bulb with a paring knife.
Include the kohlrabi in a salad for added crunch. Shred the kohlrabi with a grater or cut it into julienne strips and add it raw to a salad.
Steam the bulb and enjoy as a side dish. Cut the kohlrabi bulb in half, then into quarters. Add an inch of water to a saucepan and then add your wedges. Cover the pan and steam your kohlrabi for about 15 minutes or until tender. Toss the kohlrabi in olive oil and sprinkle with salt and pepper before eating.
Prepare pureed kohlrabi as a side dish. Steam the kohlrabi bulb and add it to your food processor with 1 tbsp. butter or olive oil and a pinch of salt and pepper. Puree the kohlrabi until smooth and enjoy.
Cover the kohlrabi leaves with an inch or so of water in a saucepan set over medium heat. Cover and steam the leaves for three to five minutes, similarly to preparing spinach. Squeeze half a lemon over the leaves before serving.