Kohlrabi is also known as the cabbage turnip. The taste and texture of kohlrabi are similar to a broccoli stem or cabbage heart, but milder and sweeter. The skin should be peeled off.  The crisp juicy flesh can be roasted or sauteed.  The leaves can be cooked separately like chard or spinach.

Kohlrabi Soup

3 lb kohlrabies
1 lb celeriac
½ lb potatoes
2 Tbs butter
1 cup chopped onions or whites of leeks
2 qt chicken broth
1 cup light cream
Salt and freshly ground pepper
Nutmeg

Peel and chunk kohlrabies, celeriac and potatoes. In a large saucepan, heat the butter and cook the onions or leeks until wilted, about 5 minutes. Add the vegetables and broth, bring to a boil, reduce heat, and simmer until the vegetables are tender, 25-30 minutes. Place some of the vegetables and broth into a blender and purée until completely smooth; repeat until all the vegetables and broth are combined. Return to the heat; add the cream, salt, pepper and a dash of nutmeg. Thin with additional broth if desired. (Makes 2 quarts)

Kohlrabi with Butter and Parmesan

3 medium kohlrabi bulbs
2 Tbs unsalted butter
¼ cup grated parmesan cheese
Salt and freshly ground black pepper
1 Tbs fresh parsley leaves, minced

Peel the kohlrabi, removing the green skin and outer 1/8 inch or so of the flesh. Shred in food processor using the coarse shredding blade.  Melt butter in a large skillet. Add the shredded kohlrabi and cook over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese and salt and pepper to taste. Toss and cook just until the cheese melts about 1 minute. Garnish with parsley and serve immediately. (Serves 4)

Whipped Kohlrabi and Potatoes

2 lb kohlrabies
1 lb potatoes
3-4 Tbs butter
2-3 Tbs heavy cream
Salt and freshly ground pepper

Peel potatoes and cut into chunks. Trim kohlrabies. Quarter larger ones and leave small ones whole. Boil the potatoes and kohlrabies in separate pans of salted water until tender, 20-25 minutes. Drain. Skin and purée the kohlrabies. Whip the potatoes and add to kohlrabi. Whip together with butter and cream. Season with salt and pepper. (Serves 4)