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.
Read more: http://www.care2.com/greenliving/how-to-use-kohlrabi.html#ixzz2KYz4vLin
HotMama Notes: We ate the Kohlrabi raw after peeling and it was delicious. A bit of a cross between a mild radish and a jicama. Tasty. We also sauteed up the green and ate them, but found them rather bitter. Next time, the greens will go to the compost bin. Raw Kohlrabi Grade: A, Sauteed Kohlrabi Greens Grace: C-.
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