• 1 tablespoon butter
• 1 pound kohlrabi, peeled and sliced
• 1/2 teaspoon sugar
• 4 tablespoons chopped parsley
• 1/2 cup chicken broth

1. In a nonstick skillet, melt the butter and stir in kohlrabi, sugar and parsley. Cover and cook over low heat for approx. 25 minutes or until tender.
2. Add chicken stock if needed to keep from burning.

Serves 4

• 6 kohlrabi bulbs, peeled
• 1 large sweet onion, chopped
• 1 teaspoon cinnamon
• 1 tablespoon sunflower oil
• 1/2 cup breadcrumbs
• 1 tablespoon arrowroot powder
• 2 tablespoons cold water
• Salt and pepper to taste 
• Parsley sprigs for garnish  

1. Bring water to a boil in a large saucepan.  Immerse kohlrabies and boil until they are crisp-tender when pierced with a fork, about 20minutes. Drain and cool.
2. Trim 1/4-inch from the root end of the kohlrabies.  Scoop out pulp from the opposite end leaving 1/4-inch thick shells.  Dice the pulp and set aside. Place shells in a lightly oiled baking dish.
3. Preheat oven to 350 degrees F.  In a separate bowl,  toss diced pulp, onion, cinnamon, oil and breadcrumbs.  Press mixture into shells.
4. Bake uncovered until the onions are limp and caramelized, about 20 minutes.
5. Transfer to a warmed serving platter and keep wwarm. Reserve the liquid.
6. In a separate bowl, mix the arrowroot with the water, stirring until completely dissolved.  Set aside.  Pour reserved liquid into a small saucepan and bring to a boil.  Remove from the heat and slowly add the arrowroot, stirring constantly.  Add more water as may be necessary so that you have a sauce-like consistency.  Season.
7. Spoon sauce around the the stuffed kohlrabies, garnish with parsley and serve immediately.

Serves 6

From "Vegetarian Gourmet", Spring, 1994 via http://recipesource.com

I'm on a roll...

Mashed Kohlrabi

• 6 medium kohlrabi roots
• Salt and pepper to taste
• 2 teaspoons (1/2 teaspoon per root) fresh lemon juice
• 1/8 cup (1/4 stick) soft butter
• A bit of water if needed
• Chopped chives (or any herb can also be added)

1. Cook roots until soft.  Cut into chunks and cream in a food processor
   Add salt and pepper to taste
2. Add fresh lemon juice and butter.  Process until smooth, adding a bit of water if needed.  At this point, chopped chives, or any herb can also be added.
   

Creamed Kohlrabi

• 4 to 5 medium roots, peeled and sliced
  Basic white sauce (made of butter, flour, milk and seasonings of your choice)
• Salt and white pepper for the basic dish
• Hot sauce and garlic powder for a perkier version
• Grated cheeses

1. Peel and slice 4 to 5 medium roots.  Steam or parboil until just soft.  Prepare a basic white sauce.  Add hot sauce and garlic powder, if desired.  Melt grated cheeses in the white sauce for kohlrabi au gratin.
2. Drain the cooked slices, season with salt and pepper to taste, cover with sauce and serve.

Still going strong...

• 6 medium kohlrabi bulbs, peeled and grated
• 1 cup cabbage, shredded
• 1 small red onion, diced
• 1  red delicious apple, cored and diced
• 1/2 cup currants
• 1/2 cup seedless grapes
• 2 teaspoons olive oil
• 1/4 cup apple cider

1. Combine the first 6 ingredients in a large bowl.  Lightly drizzle the oil and cider over the top. 
2. Gently toss and refrigerate for several hours to let the flavours mellow. Toss and serve.

Serves 6

From RecipeLand  http://www.wenzel.com