The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Roasted Kohlrabi with Parmesan
Zucchini Kohlrabi Carrot Fritters
Sauteed Kale with Kohlrabi
Kohlrabi and Carrot Slaw
Stir Fried Kohlrabi with Bacon and Scallions (uses kohlrabi leaves, too!)
CSA Member Kohlrabi Bake Recipe
3 slices of bacon
1/4 C Cottage cheese
1/2 C shredded mozzarella
1-2 T of fresh dill
Salt and pepper
Fry up bacon and crumble. Peel kohlrabi and boil for about 30 min until tender. When done, cube kohlrabi and lay in a small casserole pan. Mix the cheeses, shallot, dill, salt and pepper together and spread over the cubed kohlrabi evenly. Bake at 350 for about 15-20 min until cheese is bubbly. Enjoy!