Butter-Braised Kohlrabi by Saveur. With its turniplike flavor, this member of the cabbage family takes well to a slow simmer on the stove with chicken stock, butter, and thyme. Serve this dish with roast chicken or grilled pork chops.
Finally, a coleslaw that doesn't suck. We ate something very close to this today in the Fisherman's Wharf, San Francisco. This recipe closely matches what we loved. Only need to add more cilantro than the recipe calls for. And a dash of lime. Those were key. Also: I generally despise kohlrabi. Vile weed. The only vegetable I don't like. Now I do.