Kohlrabi is a above the ground vegetable from the cabbage family that resembles a turnip. Many people do not know about them here in America. They are easy to grow and versicle in cooking. If you plant them in May you can start harvesting them as early as July (see earlier post: http://thegardenchronicle.blogspot.com/2008/07/07-07-08-giant-kohlrabi.html). The beauty about it is, they grow well in hot and cold climate. I am just harvesting the rest of mine before the hard frost suppose to hit this weekend (December 12). And the frost hardened kohlrabies tasted extra crunchy and sweet!
I like to slice the kohlrabi and put them in salad, or slice them really thin, add vinegar, salt and tiny amount of sesame seeds oil. They are pretty tasty in soup as well.
All of the Germans I met gave me the same recipe:
Peal and slice kohlrabi into 1/4" pieces, cook in salted water until tender to the bite. Make a white cream sauce, and pour over the cooked kohlrabi. You may flavor your sauce with blue or Gorgonzola cheese. Anyway you eat them, they taste great and are good for ya! :)