I bought some seeds today just to grow...don't have a clue what to do with it or even what it tastes like...but I love all the cole crops so I think I will like it...I'm anxious to see the answers to this thread.

It tastes like a mild turnip and smells like one too!! LOL I made mine into a border for an herb bed and you can also use the leaves in salads, they taste more like cabbage. I'm thinking if you like cooked turnips, you'll like these. Good luck with your kohlrabi!!

I have cooked them up just like u would turnips. One year I bought several freezer containers an as something would be harvested in the garden I would add it to each container. One container might have Kohlrabi, carrots, onions, cauliflower. Another would have Carrots, broccoli, english peas. Sometimes I wouldn't have that much of one thing to harvest so it would get added to one of the containers that had room in it. An so on, just whatever was ready to harvest went into as many containers that were'nt full, hope that all made some sense. Anyway they would come in hand for stir frys or a mixed veggie side dish when I didn't want to stay in the kitchen long. I have some seeded now for the fall garden this year. trudyjean

Definitely a plant for the compost, IMO! But if you like it, you might like these recipes:

Kohlrabi with Basil
700g kohlrabi, peeled and thinly sliced
60g beef dripping
300ml beef stock
salt and pepper
2 tablespoons chopped basil

Melt the dripping in a frypan and cook the kohlrabi gently, stirring occasionally, for 8-10 minutes. Heat the stock and add it to the pan, cover and simmer for about 15 minutes, until just soft. Add salt, pepper and basil, turn off the heat, cover the pan and leave for 4 minutes. Put the kohlrabi onto a serving dish, pour the juices over. Goes well with roast or grilled lamb.

Kohlrabi with Herb Sauce
700g small kohlrabi, peeled and coarsely grated
150ml mayonnaise
150ml plain yoghurt
2 hardboiled egg yolks
1 teaspoon Dijon mustard
salt and pepper
1 tablespoon chopped dill
1 tablespoon chopped chives
1 tablespoon chopped parsley

Mix mayonnaise and yoghurt together until smooth. Mash egg yolks with the mustard, then stir the yoghurt mixture into them. When smooth, season to taste with salt and pepper, stir in the herbs. Pour over the kohlrabi, mix well and serve as an entr. The sauce can be used with other vegetables, or as a dip for raw vegetables, or with mixed salads.

Parmesan Baked Kohlrabi
breadcrumbs for dusting
3 cups sliced kohlrabi (3mm thick)
1 tablespoon butter, melted
2 tablespoon grated Parmesan cheese
1 tablespoon breadcrumbs, extra
1/8 teaspoon pepper

Cook kohlrabi in boiling water until just tender, about 7-10 minutes. Toss with the melted butter. Arrange kohlrabi in greased pan, dusted with breadcrumbs. Sprinkle with Parmesan cheese and extra breadcrumbs and pepper. Bake for 1 hour at 180°C or until topping is browned.

Scalloped Kohlrabi
185g onion, thinly sliced
4g butter
1kg kohlrabi
200ml milk
salt and freshly ground pepper
chopped fresh parsley to garnish

Soften the onion in 30g butter in a covered pan. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 200°C for about 1 1/2 hours, until tender. Garnish with chopped parsley for serving.

Kohlrabi Pickle Chips
750g-1kg small kohlrabi trimmed of leaves and stems
3 small onions
1/4 cup pickling salt
1 litre ice water
2 cups vinegar
2/3 cup sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon turmeric

Peel and thinly slice kohlrabi and onions. Place in a large bowl. Mix together the pickling salt with the ice water. Pour the water mixture over the kohlrabi and onions and soak for 3 hours. Drain, rinse and place the kohlrabi and onions in a bowl. In a saucepan, place the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to the boil and cook for 3 minutes. Pour the vinegar mixture over the vegetables. Cool, cover and refrigerate for up to 3 days.

Kohlrabi in Cream Dill Sauce
385g kohlrabi
250g carrots
30g butter
1 chicken stock cube
1/2 teaspoon dried dill
150ml cream
salt and freshly ground pepper
1 tablespoon cornflour

Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and cook with the carrots, butter, 300ml water and stock cube for about 10 minutes, until tender. Blend the cornflour with very little cold water and strain in the vegetable liquid, stirring. Return to the boil, stir in the dill and the cream, then adjust seasoning. Bring almost to the boil and pour over the vegetables.