Our daughter, no experimenter when it comes to veggies, gave us a bag of garden-grown kohlrabi gifted to her by a sister in law (along with turnips, kale, beets and what were once "scallions", a bit over-the-hill, but still tasty tops).

There I was with half dozen 3"-4" "tubers' (?) with which I was unfamiliar. For a first, novice try, I cut them (unpeeled) into 1/4' "Matchsticks", steamed them just beyond al dente, and topped them with butter and some grated Parmigiano Reggiano (1/2) and mature Pecorino Romano (the other half). Turned out well, although I would like to no if there are other/better alternatives. Others I used in a homemade beef/vegetable soup of the French long cooked potage genre. I also tried (based on a suggestion from Mrs. Rombauer's USAian cooking bible) some as "crudites", with results not unlike Jicama, crispy crunch, but very mild flavor hard to define.

Much milder in flavor than turnips or other root vegetables, the kohlrabi were new to me, not a vegetable much encountered in this part of the world.

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