I love kohlrabi! My mother grew them in her garden. Too bad I've developed an allergy to them (they make my throat itch and swell, ugh).

i like to slice kohlrabi thin, dip in egg and bread with corn meal and cook it butter in non stick pan til brown and then slice that into strips and put over salads or eat with a nice tomato/basil mixture.

I love kohlrabi as well. My favorite prep is the most simple. Raw with olive oil, fresh lemon juice, coriander and lots of black pepper!

Having been forced to eat countless kohlrabis while growing up (in Germany), I was pleasantly surprised to find out that it seemed to be virtually unknown in the US. But obviously these happy times are gone for good. I still absolutely loathe the stuff.

Growing up in Wisconsin, we'd get these at the farmer's market. My simple recipe: peel, salt, eat. They are just delicious!

Don't be fooled by the innocent smiles on the faces of the kohlrabi, people.

I have evidence that something quite sinister lies beneath those cute faces.

Just last week, I left some kohlrabi and potatoes out on the counter. When I awoke the following morning, the potatoes were gone. Gone, I tell you!!!

When confronted, the kohlrabi "claimed" they had no idea what happened.

Beyond tossing them in the trash, which even I would find to be too harsh a penalty, I suggest a more appropriate fate...

The Kohlrabi Ham Bake recipe.

Take that, kohlrabi. Not so smiley anymore, are you?

I am a huge fan of kohlrabi - I grew it in my garden for the first time last year and my favorite way to eat it is to slice it thin and saute it in butter and garlic. Yum! Now that I have other recipes to try, thanks to your recommendations, I can't wait to experiment with it!

Wow! Until tonight, I had never had kohlrabi - this post made me interested enough to go buy some. It's really yummy! I just chopped it up and steamed it simply. It really is very much like broccoli stems. I think I might have a new veggie infatuation!

Like Anja, I was also forced to eat kohlrabi as a child and hated them. My mother would make frozen vegetable packets with sliced kohlrabi and carrots to be eaten year round in soups, stews or simply as a side. Now I actively seek kohlrabi out at the farmer's market where three varieties are available. The Hutterites call the green or purple ones Martian Food. They can be woody when they get too large so select the small ones. Later in the fall an old German fellow sells pale green baseball size kohlrabi that never get tough. These are the prized ones since there is little waste and they are always tender. Here I'm with Sylvie in their preparation--steamed, with a dab of butter and a sprinkle of nutmeg. Just the way my mom used to make them!

My grandfather used to grow kohlrabi in his garden in Iowa. I didn't know any way to serve them other than raw, which I love, so I greatly appreciate the recipes.

Oh hey! Great post! I've gotten these in my CSA boxes before and never had a clue as to what to do with them.

Does anyone else find themselves singing Dean Martin's "Volare" and substituting 'kohlrabi' when cooking with these? I do all the time. It cracks up the vendors at the farmers' markets over the summer.

The first time I inquired what they were, a friend of mine told me. I said, 'what do you do with them?' and he replied, "throw them at people I don't like." I've since eaten a few and they remind me more of radishes than broccoli stems. I like them steamed with Maggi seasoning and sesame seeds. Or thrown into a peanut butter sandwich to add some crispy crunchiness.

Hah! I totally hear that song when I say the word kohlrabi! ~Elise

Haven't had kohlrabi since I was forced to eat it in boarding school. After reading your recipe I am definitely going to get some tomorrow. Can't remember seeing any in the shops, but will try one of the Vallarta shops. They seem to have a large range of veges, including cactus leaves which I didn't even know could be eaten.

Thank you, thank you, thank you. It's like you were reading my mind when you posted this. For whatever reason, I've been timid about entering the world of kohlrabi, but I saw a ton of them at the farmers market this weekend and really wanted to try them out. I'll definitely have to make some of these recipes!

I would like to know, can you eat the leaves?

Hi Geraldine, according to this article you can cook and eat the leaves. ~Elise

Can you eat kohlrabi greens? My garden is beautiful now with a few rows of this root veggie and the greens are calling ..
anyone cook or eat them raw?
Love to know..

We also eat them raw with a little salt, but another way that we fix them is to peel, cut into cubes, place some on a square of foil with some butter and salt and pepper. Fold into a packet and put them on the grill. Awesome!

I come from a German backround on both sides of my family and if made right - delectable.
I make sure they are round before buying them .
When they get to big or if they are tapered they can be woody .
You have to peel them until you lose that vein like look under the skin. Obvious as you peel .
The bottoms have to be cut off because they are extremely woody .
The top is tender and you can chop up some of the small leaves and stems and cook them along with the sliced body .
I top with a good cream sauce and I agree the nutmeg grated over the top makes it scrumptious . Served yesterday for Christmas!

We got some kohlrabi at the local co op that we are members of and we didn't know what to do with them. We are so thankful to get some interesting sounding recipes from here. Planning to eat our 1st kohlrabi tonight!

Well, I never post on sites like this though I visit frequently. Reason I do not post is that I am really now 'chef' and most of the time I don't even use a recipe...However, as native German I really miss Kohlrabi and since I have lived in the deep south for the last twenty years and Kohlrabi is not readily available in stores here I am growing my own this year.
I have enjoyed looking over the recipes and found them intriguing. Guess one could consider Kohlrabi as poor people food where I come from. So here are the ingredients for my recipe and bear with me amounts vary:
My Kohlrabi recipe only calls for browned and drained ground chuck, 2-3 bulbs of Kohllrabi, one medium yellow onion, beef stock (bullion cubes will do nicely), and about 1 lb of red potatoes. After browning and draining the meat I add the stock. Kohlrabi and potatoes cubed or sliced, onion diced, salt and pepper, a little cumin and garlic. The liquid should slightly cover all ingredients. Cover it up for about 30 min on medium heat. Than I thicken the liquid to a brown gravy. Voila, that's it-poor people food all in one pot!

I found Kohlrabi in the grocery store a couple of weeks ago. I thought it was an organic beet, that's what the price label said anyway! The first time I cooked it I just peeled it and sauteed it with onions and garlic. I then added hamburger gravy to it and ate the whole mixture over rice. The second recipe I made with Kohlrabi was a delicious beef rib soup. I took some ribs left over from the previous days bbq, boiled them in a pot with beef soup base for about an hour. while the ribs were boiling I added onions, garlic, two diced tomatoes, cellery, frozen corn, 1 cup quiona (it's a grain), and about four diced Kohlrabi. Talk about delicious!I will definately be making this dish again! The best thing is that I've found a new veggie, that I love!

I grew this for the first time ever this spring. Tonight is the first time I've ever cooked it. I just diced them up in 1 inch cubes, put it in my pressure cooker with 1 cup of water, and when the pressure rocker began to rock I timed it 5 minutes. Turned the heat off then cooled the pressure cooker down with cold running water. Then first taste...It's not hard, it's still firm, not mushy. And so "light" of a taste. I'm betting if I wanted to I could cook them a little longer then mash them up for an alternative low carb to mash potatoes. Final thought is they are delishhhhhhhh!

Can kohlarabi be frozen, pickled or canned? We have so much and my husband would like to have it in the winter time from the garden instead of store bought. He loves it raw with salt as does his whole family but he insists on planting way too much!

I got a kohlrabi from a local food bank.
Never heard of it and never saw it.
I peeled it and ate some raw and family had it in a lettuce salad.
I still have some left, I am going to put it in my chili tonight.
When I brown the meat I am going to put some it.
This is a very fun veggie.
I would like to try and grown some in out garden next year.

My german mother-in-law scallops kohlrabi. Just bakes in oven with onions, butter, milk, salt and pepper. it is very yummy this way. Before I only knew to shred it for kohlrabi slaw

My grandmother used to cook this in the pasta water with the pasta. Simple and simply good. I like that then toss it and the pasta (long like spaghetti or angel hair works best) with a little butter and parmesan.

I think it has the texture of a broccoli stem but the taste of celery...weird, but I can see how nutmeg would be a compliment to the nuttiness of the flavor