Thanks
Denise

4 to 6 medium-size kohlrabi
1 egg, beaten
3 tablespoons all-purpose flour
1/4 cup butter or margarine
1 small onion, finely chopped
1/8 teaspoon pepper
1/8 teaspoon marjoram

Trim kohlrabi of stems, peel, and then shred. Place in a medium size saucepan with enough water to cover. Bring to a boil, lower and simmer covered, for 10 minutes. Drain and cool. Mix kohlrabi, egg and flour in a large bowl.
Melt butter in a large skillet, add onions, and saute until translucent. Add kohlrabi mixture, sprinkle with pepper, and cook over medium heat until bottom is golden brown and crusty. Divide into quarter and turn each quarter over with a spatuala and brown on the other side. Serve hot.
4 servings
I think this originally came from Rodales Basic Natural Foods Cookbook now with a few twists.

1--I think kohlrabi is really good raw, especially if they are not too big. They are good as strips with veggie dips and in salads. My kids liked them this way even when they thought they didn't like vegetables very much. Some adults are surprised to learn what they are eating as well!

2--Cook them like turnips in a bit of water and then dress them up. They are good with a mild cream sauce (some people call it a white sauce--the basic flour and butter and milk sauce) like creamed potatoes or creamed turnips. Maybe spice up the cream sauce with dill or tabasco because they are fairly bland.

3--Make a beef or chicken soup and add them as one of the veggies--instead of carrots or potatoes is nice. I like them in a fairly beefy soup with onion and celery.

4. Hide them by blending them in with mashed potatoes. (I also do this with cauliflower.) It adds a nice flavor but is not obviously kohrabi. I cook the potatoes and kohlrabi or cauliflower together and mash them together. And dress it up with chives or parsley or whatever.

5. They really taste better when they are picked sort of small or medium sized. I think they get a little strong-tasting when they are bigger, but simmering them in milk may make them a bit milder if they are really strong.

Hope this helps out.

Peel kohlrabi, with a spoon or small knife, get out the inside without hurting the rest.
Cook in lightly salted water until not too soft (bite-soft)
Preheat oven.
In a pan, cook onions, garlic until lightly browned, add any minced meat you like, season with salt and pepper or to taste, let cook a little, add the inside of the kohlrabi as well, add some tomate-paste, let cook until water has evapourated.
Fill mixture into kohlrabi, sprinkle with any grated cheese you like, and put in grased pan.
Bake in oven until cheese melts, and mixture is hot.
Serve with cooked parsley-potatoes or even mashed potatoes.
you can also serve with a yoghurt-dip (season with any herbs you like).
Hope this helps,Martina