Just like mashed potatoes. Trim the leaves off the bulb, slice it into two or four pieces and steam or boil until tender (about 15 min.) Mash kohlrabi into a puree, add a little milk, or butter, some salt and dip your finger into puree to taste. Yum!!
Most people I have asked how they prefer kohlrabi answered – raw, sliced or grated.
So here you go, you have your choice, raw or mashed, either way, before we know it, it will be the vegetable of the month in Sunset and Bon Appetit.