Kohlrabi is a cruciferous vegetable, like cabbage, broccoli, and kale. Its fleshy interior has a crisp, watery texture similar to a water chestnut. It tastes like an apple, a peeled broccoli stem, and a radish got together and made a Frankenstein baby: Kohlrabi.
Peel the tough outer skin and then boil it, steam it, sauté it, roast it or fry it! Raw, it can be julienned or grated into a slaw, salads, or as a substitute for Jicama.
I love to slice it thinly, sprinkle with salt and eat it raw as a snack or dice it into inch-size pieces and roast it like a potato!
(All measurements are approximate - if it needs more flour or something go ahead and add it in)