U of Mo Extension is doing cooking demonstrations every Friday at the market this summer and for their debut recipe they did Sauteed Kohlrabi. I thought it was tasty and I guess others agreed because our four farmers who grow kohlrabi sold out of it!
4 small kohlrabi, peeled and trimmed of leaves
1 teaspoon salt
1 medium onion, sliced
2 T of butter
1 tsp of crushed dried basil leaves or 1 T fresh chopped basil leaves
Wash hands and surfaces (yes, a little food safety teaching is not a bad thing!)
Grate the kohlrabi and place in a colander. Sprinkle with salt and allow to sit 30 minutes. Squeeze water out.
Melt butter in a skillet. Add onions and brown.
Add in kohlrabi. Turn heat to low, cover and simmer for 10 minutes. Uncover and turn heat to medium. Cook another 2 minutes. Sprinkle with basil.
Refrigerate leftovers immediately.
It looks like it might say "Take me to your leader" but kohlrabi is tasty and super-good for you. Even the leaves are edible and taste a lot like kale.