I used the kohlrabi like a turnip and made a side dish — sort of likea warm potato salad, but kholrabi has a mildly sweet flavor and a texture more like a radish.
Here's how to do it:Remove the greens, wash and chop them. Peel the kohlrabi bulb, cut it into chunks. Steam them until they're almost tender, then add the greens to the steamer. Cook until everything is tender. Toss with a little salt, pepper, yogurt and mustard. (Or horseradish would be good too.)
From: Janet Paskin