Kohlrabi is a member of the cabbage family, and as such, comes with this family's signature sweet-but-peppery flavor profile. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white.
Select kohlrabi that is firm and heavy for its size with crisp deeply colored leaves that have no yellowing on their tips. The base should be free of cracks. Small to medium-sized bulbs will be sweet and tender. Overly large bulbs will be tough and strong tasting.
Kohlrabi is delicious raw. Cut it into wedges and crunch on it for snacks, use with creamy dips, or give it a simple drip or two of soy sauce. Kohlrabi also adds bite and crunch to salads and slaws—slice thinly or shred. This Carrot Kohlrabi Slaw is popular at my house. Kohlrabi can be chopped and added to soups or stews,or boiled and added to mashed potatoes or other mashed root vegetables to lighten them up and add bit of bite to the flavor.
Kohlrabi bulbs will keep in your refrigerator's veggie drawer for several weeks. Remove the leaves before storing. If your kohlrabi have the leaves attached when you buy them, wrap the leaves in damp paper towels and store no longer than 2-3 days, as they lack the staying power of the bulb. It’s important when you cook with kohlrabi to peel it thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away. The fibers will not soften when cooked, and they can get stuck in your throat. So peel once, then peel again until you reach the light layer of crisp flesh.