Kohlrabi is one of my favorite winter vegetables. I love the large ones especially, as we’ve been growing the ‘Kossack’ variety to about 4″x 7″ or so and storing them. Last year we had some that were still hanging around until April—they made an excellent kimchi that we used as a salad and sandwich garnish all summer. Our pot roast last weekend had chunks of kohlrabi instead of potatoes. We don’t make a vegetable soup without throwing them in either, a la turnips. And “kohl” slaw can’t be beat!
When storing kohlrabis, they might get a little prune-y on the outside, and the tops sometimes start growing again. When I’m cooking with one, I’ll slice off about an inch of the top, press it into potting soil, and grow it for winter greens. The tops will actually bolt and make little broccoli-like florets. Yum! —Kathy Shaw, Neenah, Wisconsin