Don’t be intimidated by this bumpy root vegetable and its long, protruding stalks. Prep is simple. Once you get the hang of it, you’ll be searching for more and more ways to add kohlrabi to the menu.
Step 1: Cut off the stalks and set aside. Definitely don’t toss them, though. They’re a flavor-packed addition to soups, salads and more.
Step 2: Cut the kohlrabi in half, and then into quarters.
Step 3: Remove the core of the kohlrabi by slicing the center of each quarter at an angle.
Step 4: Peel the kohlrabi (optional). The peel tends to be tough, so peeling is preferred by most.
Step 5: Continue prep. Cut into large cubes for baking or roasting. Use a mandoline for thin slices that make great salad additions. Cut into matchsticks for use in slaws and stir-fries.