In its simplest form, kohlrabi can be
boiled whole, cut up, and served with just a little butter, salt and
pepper, and a dusting of chopped fresh parsley or chives.
Place the peeled and cut-up or unpeeled and whole kohlrabi in boiling
salted water to cover. Simmer on medium hear for about 15 minutes if
peeled and cut up, up to 25 minutes for whole bulbs. Drain. Once
drained the unpeeled bulbs can easily be peeled, left whole or cut up,
and tossed with melted butter.
If the kohlrabi is being used in a gratin, or any other recipe in which
it is being parboiled, boil the bulbs whole in their skin for 5
minutes, drain, and peel before continuing with the recipe.
Kohlrabi is also delicious steamed. Place
the peeled and cut-up bulbs in the steamer basket or colander over
simmering water. Cover and steam until tender but not falling apart, up
to 25 minutes.
Arrange peeled, cut-up kohlrabi in one
layer in a microwave dish. Add 2 tablespoons water, cover and vent.
Microwave on high until tender but not falling apart, 4 to 6 minutes.
Let stand 5 minutes before uncovering.
Place whole kohlrabi in a microwave dish. Four small kohlrabi can be
cooked at one time. Add 2 to 3 tablespoons water, cover and vent.
Microwave on high until tender but not falling apart, 8 to 10 minutes.
Let stand 5 minutes, uncover, and peel before continuing with the