I bought some beautiful purple Kohlrabi at the Farmer's market this morning. It was just calling my name. I typically just sautee it in olive oil with onions and garlic, to really relish the subtle sweetness. Today, I'd like to do something a little more complex with it, but still let it shine.
Aargh. My mother used to make this dish with kohlrabi - it was basically peeled and sliced and then cooked in a roux-thickened sauce, a little sweet and sour, and heavily dosed with fresh parsley. I wish I could remember the whole thing. Anyway, it was just braised in this sauce (you could make the sauce with chicken broth or water - I think my mother used water) and just cooked the kohlrabi gently until tender.
I hated it as a kid, of course. Now I'd love to taste it again. If I find a recipe in one of my Hungarian cookbooks, I'll post a better explanation.
I peel the kohlrabi, cut into 3/4 inch cubes, coat with olive oil and roast on a baking sheet with about 10-12 whole peeled garlic cloves at 450 degrees for about 30 minutes- until brown and soft-turning a few times. Add salt and pepper.Texture is something like roasted potatoes but without the starch and a delicious light "kohlrabi" favor.