Got any good kohlrabi recipes?

Peel off skin and knobs. Slice thinly and eat raw.

@gailcalled That’s good to know that you can eat it raw.

I made a raw salad for our 4th of July party tomorrow with kale, Brussels sprouts and Korean radishes, with a tahini and maple syrup dressing. I would have made it anyway, because it’s really tasty, but a bunch of my family members are doing a 21 day clean eating thing, so hopefully they’ll like it.

I hope this question gets more responses. I’ve got a dozen of them in my fridge that came from my garden waiting to be used.

I’ve yet to find a recipe for cooked kohlrabi that I like. I peel and eat them raw like an apple, or as Gail said, cut into strips and use in a raw veggie platter for dipping.

They’re a good low calorie, guilt-free snack food.

The same as eating raw fennel and Jerusalem artichokes. in spite of my mother’s singular lack of adventure in the kitchen, we grew up eating them out of hand.

The first time I grew it I said help to my mother. She did it just like turnip or squash, cubed it and boiled it in a little water, then served it with little butter and salt and pepper. It was excellent.

The recent issue of Cooks Illustrated has a small section on it.

Best uses are raw and thinly sliced for salads or cooked similarly to others in the Brassica family.

Best in stir fries with intense heat rather than braising too long (tends to wash out leaving them relatively tasteless).

Oh, and whichever you choose, peel them first as you would with turnips.

I love kohlrabi and I am grateful and amazed it’s available, because I’ve never met anyone else familiar with it.

It’s like a big radish. Eat it raw. Cut it like matchsticks and put in salads.

I’ve never had it cooked and I have no plans to try it.

I cut kohlrabi into disks or like french fries and take it to parties for hors d’oeuvres. It disappears really fast. Everybody likes it, but they’ve never heard of it.