It can be served raw or cooked. The easiest way is to grate it right into your salad, just like you would shredded carrots. Another great way is to cut it into cubes and dip into soy sauce and sesame seeds.
One of my favorite cooked recipes is Kohlrabi and Chicken Stew. It's probably better eaten in the fall or winter. There will be another batch of kohlrabi grown for the fall, if you would like to wait until the cooler weather to try it.
Kohlrabi and Chicken Stew
This is delicious served on top of butter-coated barley, couscous, or rice.
3-4lb chicken
2lb kohlrabi
3/4lb carrots
4 Tb butter
4 cups sliced onions
1 cup peeled and seeded, and chopped tomatoes
2 tsp salt
1 tsp pepper
1/4 tsp turmeric
1/2 tsp cinnamon
2 tsp corriander
1 Qt chicken broth or water
4 sprigs of parsley
Wash chicken, dry, remove fat, and cut into serving pieces. Peel and trim kohlrabis, separating the leaves from the flesh. Leave kohlrabies whole if small; cut into 1 inch chunks if large. Wash and derib the leaves, then cut into 1/4 inch strips. (You'll need 2-3 cups of julienned leaves.) Peel the carrots, and slice diagonally into 1/2 inch-thick pieces.
In a large saucepan, heat the butter and saute the onions, tomatoes, salt, and spices for 4-5 minutes. Add the chicken, and cook for 5 minutes. Add the broth or water and parsley. Bring broth to a boil, reduce heat, cover, and simmer for 20 minutes. Add the kohlrabies, cover, and simmer for 15 minutes. Then add the carrots, cover and simmer for 10 minutes. Finally, add the kohlrabi leaves and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.
Add chunked vegetables, like squash, or zucchini.
Recipe from The Victory Garden Cookbook by Marian Morash