Just a few more simple ideas for using Kohlrabi:
Slice raw kohlrabi mix with olive oil, fresh lemon juice, coriander and lots of black pepper!
Slice kohlrabi thin, dip in egg and bread with corn meal and cook it butter in non-stick pan until brown and then slice that into strips and put over salads or eat with a tomato/basil sauce.
Peel a couple of kohlrabi and some carrots, shred them all in the food processor then saute with butter and garlic.
From: simply recipes.com
Kohlrabi Au Gratin
1 medium sized kohlrabi, stalks and leaves trimmed and removed
1 cup gorgonzola or 1 cup gruyere
1/3 cup heavy cream
3 tablespoons butter
1/2 cup fresh breadcrumb
salt and pepper
1 pinch nutmeg if using gruyere
Peel the Kohlrabi. Slice horizontally in 1/4 inch slices. Boil these slices in salted water until fork tender, about 20 minutes.
Drain well and lightly dry off with a cloth or paper towel to remove excess water. A little water remaining is ok.
Butter a small casserole dish on the bottom and sides with one tablespoon butter. Place a layer of sliced Kohlrabi as the first layer, cutting into pieces if necessary to fit.
Sprinkle a layer of your choice of cheese. Repeat layers until casserole dish is full. Pour heavy cream over the top of it, allowing it to seep down into the cracks.
Sprinkle breadcrumbs over top.
Melt remaining 2 tablespoons of butter and sprinkle just enough over the breadcrumbs to lightly moisten. Season with salt and pepper. If using Gruyere or swiss cheese, sprinkle a very small amount of nutmeg over crumbs.
Place in 400 degree oven for 20 minutes, until cheese is melted and breadcrumbs are golden brown.
Let stand a bit before serving to allow cheeses on the interior to firm up a bit.