Kohlrabi

Remove the leaves before storing to prevent moisture loss from the bulb. Store leaves separately and use within a few days.

Peel the tough outer skin before slicing or dicing. The skin is generally too fibrous to eat, especially on larger bulbs.

Kohlrabi can be grated raw into slaws or salads for a refreshing crunch.

Roast, steam, or sauté kohlrabi just like you would potatoes or turnips. It pairs well with butter, herbs, and mild spices.

Butter

Dill

Parsley

Lemon

Potatoes

Carrots

Cream

Not peeling the kohlrabi: The outer skin can be quite tough and fibrous, making it unpleasant to eat.

Overcooking: Like other cruciferous vegetables, overcooked kohlrabi can become mushy and lose its appealing texture and flavor.