Walk in to most convenience stores and try find a kohlrabi, it is not going to happen. Finding this turnip cabbage is hard, but for chefs with friends, yes this would be Steve, it is slightly easier as he grows them almost through out the year.
Great raw, in a stew, soup, puree, baked, roasted and as part of a stir-fry.
Must peel them past the fibrous layer, once peeled a fine julienne works well with partners like apple and carrot. We get them purple as well as green, once peeled, a light yellow slightly green in colour. The young leaves work well in a salad and the older tougher leaves also work fantastically with stews or even as part of a stir-fry. If using them in a salad they do have a tendency to be on the dry side, so extra moisture is needed in the dressing.
2 medium kohlrabi, peeled and trimmed
1 cup shredded cabbage
3 green leaves from kohlrabi washed and finely shredded
1 carrots, grated
1 apple granny smith grated
walnuts crushed as needed
1 tbsp honey
1 tsp salt
1 tbsp toasted mustard seeds
1 tbsp cider vinegar
1 tbsp lemon juice
4 tbsp chopped parsley
1/2 cup mayonnaise (or more, if you prefer)
Combine all ingredients in a bowl and mix well. Chill for several hours before serving.