Trim off the leaves and tough stem ends
Peel the outer skin with a knife or vegetable peeler
Rinse the peeled kohlrabi under cold water
Slice, dice, shred, or julienne as needed
Eat raw with salt, lemon, or dip
Steam until tender
Boil until just soft
Roast with oil, salt, and seasonings
Sauté in a pan with butter or oil
Add to soups, stews, or stir-fries
Use the leaves like other leafy greens if fresh and tender