Kohlrabi isn't something typically found in the grocery store. However, it's easily found at farmers market or at stores like Root Cellar in Jefferson City.
It's a relative of cabbage and broccoli, but to me, the vegetable it reminds me of most is a turnip. I think I'm basing that solely on its smell once peeled, though. I have always loved eating raw turnips and cabbage. I think I could eat an entire kohlrabi in one sitting - raw. Yum!
Kohlrabi can be found in a green or purple shade on the outside, but the insides of both are exactly the same: white.
I think a lot of these "new" vegetables are best tried for the first time as a chip. Who doesn't enjoy a crunchy chip? You can make beet chips, kale chips, sweet potato chips - basically any type of vegetable or fruit you have time to dehydrate can become a delicious chip.
The first thing you'll want to do is remove the outer peel of the kohlrabi. I did this with a vegetable peeler.
Once you have them peeled, trim the ends off and slice them into very thin chips. I used a mandolin to cut mine, but a sharp knife will do the trick. If you do use a knife instead of a mandolin, I would suggest cutting the kohlrabi in half so that you have a flat surface to stabilize your cutting.
Once you have your kohlrabi chips sliced, lay them on a parchment-lined baking sheet and drizzle or brush them with olive oil. Preheat your oven to 250 F. Place the baking sheet in the oven and leave them alone for about an hour. When you smell the kohlrabi, it means they're pretty close to being done.
You may want to peek at them a few times during the hour. If some of your slices were thinner than others, those chips will be ready to remove sooner. Just use a pair of tongs and put them on a paper towel-lined plate.
Let the kohlrabi chips cool, then enjoy their crunchy deliciousness! Never be afraid to try something new.
Kohlrabi chips
Very thinly sliced, peeled kohlrabi
Olive oil
Coarse salt
Lightly drizzle the kohlrabi chips with olive oil. Season with salt (optional). Arrange in a single layer on a baking sheet lined with parchment paper. Bake at 250 F, rotating sheet, until crisp and deep golden, 35 minutes to one hour. Transfer chips as they're done to a paper towel-lined plate.