How to cut up kohlrabi and what to do with it: It's a member of the cabbage family; the whole plant is edible, but usually when we talk about kohlrabi we mean the bulb of the plant, as we do here. The bulb kind of tastes like broccoli stems; it doesn't have to be peeled, but the peel can be tough. You can eat it raw in slaws and salads, as well as roasted and stir-fried. | The Kitchn
Kohlrabi Recipes | Martha Stewart Living - Part bulb, part bundle of greens, kohlrabi may seem one of the more intimidating items at the farmers' market, but it offers a delightful combination of familiar tastes. "It’s got the texture of a radish and the sweetness of jicama, with a slight hint of broccoli," says food editor Sarah Carey. "The edible leaves are like a milder version of collards."