1. Using a sharp knife, cut off the bottom of the kohlrabi bulb. Then remove the top and leaves, setting leaves aside.
   
2. Place the bulb cut side down and remove peel carefully with knife, or use a vegetable peeler to remove skin
   

For Salads:

Cut it into matchsticks, shred, or slice thin on a mandoline to add to slaws and salads.

Roasting:

Dice, toss with olive oil and salt and pepper, and roast in a 450F degree oven until tender on the inside and crispy on the outside.

Stir-Fry:

Cut into matchsticks or ⅛ inch thick slices, and stir fry for 3-5 minutes.

Soups:

Boil or steam until tender, then purée and add to your favorite soup recipe.

Mashed:

Boil or steam until tender, then mash and top with your favorite toppings.

Steamed or Boiled:

Steam in a steamer basket, or boil until fork-tender. Top with butter.

Pickled:

Chop into matchsticks or slices. Use the quick-pickle method and boil in a standard pickling brine of vinegar, sugar, and spices.