I used to sell kohlrabi plants in my greenhouse, and planted them in my garden several times. We used them in stir-fry, and they were very good. The young ones are also good just sliced into a salad...they have a sweet, crisp cabbage taste.
Here is a recipe I found, that looks very good.
Kohlrabi Gratin
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 4
Ingredients
1kg (2lb) kohlrabi
3 tbsp fresh parsley
1 lemon
50g (2oz) butter
300ml (1/2 pint) single cream
100g (oz) Cheddar cheese
Salt & pepper
Instructions
1. Peel the kohlrabi, cut in half and slice thinly. Place half in a gratin dish and sprinkly with half the parsley.
2. Finely grate the lemon rind and sprinkle half on top of the kohlrabi. Dot over half of the butter. Season with salt and pepper.
3. Put the remaining kohlrabi, parsley and lemon rind on top. Dot with the remaining butter and pour over the cream.
4. Top with the grated cheese and bake at 190c (375F, gas 5) for 60 minutes until tender.
I'm not sure what they mean by single cream...I've noticed British recipes also calling for double cream, so I'm guessing single means half & half.
Help, Ishbel!