Look for kohlrabi bulbs that are about 2½ inches in diameter. Any larger and the skin may toughen and need to be peeled, and the insides can be woody. Eat greens within 3 days of buying. Freshly picked kohlrabi will keep for several weeks in the refrigerator.
In the future, I plan to cook just the greens soon after buying them, and cook the bulbs later. But here's a winner that uses both, and I wanted a winner for the second time I serve it to hubby. Last time got an ok response.
More detailed recipe at farmgirlfare.com
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms (I used Baby Bellas), quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
Salt and pepper to taste
1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse
the leaves pat them dry, and coarsely
chop. Set aside. Cut the bulbs into 1-inch chunks.
kohlrabi chunks in salted water. Simmer until tender, about 15
3. Meanwhile, heat the olive oil in a skillet. Sauté onion
until softened, about 5 minutes. Add the garlic , cook 1 to 2 minutes.
4. Add the mushrooms and the reserved kohlrabi leaves to the skillet.
Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all
the liquid has evaporated, 3 minutes. Set the skillet aside.
5. Drain the kohlrabi chunks, add all ingrediants to processor. Purée until smooth. Salt and pepper to taste.
6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm.
I will have to try this again, as I messed up a couple of things. Hubby not too interested. :P