Kohlrabi with Honey Butter

1 pound kohlrabi (4 to 5 small), peeled and cut into ¼-in. strips

1 med. carrot, cut into 1/8-in. strips

1 Tbsp. minced chives

1 Tbsp. lemon juice

1 Tbsp. butter, melted

2 tsp. honey

¼ tsp. grated lemon peel

1/8 tsp. pepper

4 lemon slices

In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil.  Reduce heat; cover and simmer for 6-10 min. or until crisp-tender.  In a small bowl, combine the chives, lemon juice, butter, honey, lemon peel and pepper.  Drain vegetables and transfer to a serving bowl.  Add honey butter and toss to coat.  Garnish with lemon slices.  Yield: 4 servings.

Recipe from Taste of Home: The Market Fresh Cookbook.

Roasted Kohlrabi

4 kohlrabi bulbs, peeled                                                                     1 tablespoon olive oil

1 clove garlic, minced                                                                         salt and pepper to taste

1/3 cup grated Parmesan cheese

Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately. Variation: Cook the leaves, mostly separated from the stems, on the stove; it is a bit like kale (season these with some salt & pepper). The bases of the stems have some of the same flavor as the bulb; Chop those up into small pieces and use the same olive oil + salt & pepper + garlic mix to season and bake those, still adding Parmesan.

Quick Kohlrabi Pickles

2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2″ cubes

Good olive oil (optional)

Rice vinegar (not sweetened, available in Asian section of grocery store.  Otherwise, substitute white wine or sherry vinegar, or even white vinegar with just a pinch of sugar added)

Kosher Salt

Fresh Black Pepper

Place the kohlrabi chunks in the bowl of a lidded, airtight container.  Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper.  Replace the lid and shake well.  Taste and adjust seasoning.  Place in fridge, shaking occasionally.  They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavored but still largely retaining their lovely texture.  Found at http://www.restaurantwidow.com