Save the larger bulbs for cooking – they can be grilled, mashed, roasted, fried, sauteed, etc – so you can soften the tougher flesh. Kohlrabi’s neutral taste means it’s versatile enough to ...

Flavour-wise, when raw, kohlrabi could be compared to celery or radish, and when cooked it’s milder and sweeter. Try cooking kohlrabi on a barbecue or open fire. Place it on a grill about 10 ...

Kohlrabi noodles only need to cook for a few minutes to reach an al dente texture, and they can absorb a plethora of flavors.

Most recipes I see call for a julienned kohlrabi in a slaw or salad, and I often see it married to apple. As we enter the peak of summer, when I struggle to find new and interesting takes on slaw ...

While you’re preparing the kohlrabi bulbs, fill a saucepan with salted water and bring to a boil. Cook the kohlrabi slices in the boiling water until slightly tender, about 7-8 minutes.

Kohlrabi belongs to the cabbage and broccoli family. It can be prepared and eaten raw or cooked. The leaves are also edible. You could cook them just like spinach/callaloo, only that they would ...