My family loves the texture and sweetness of roasted dishes. I experimented with many various sauce and finally settled on this.Roast the kohlrabi until slightly browned but still retains some texture. Recipe by meg115

When I was thinking about how to cook the kohlrabi, Cookpad user Suzupiyo's "Asparagus Stir-Fry with Butter and Soy Sauce"came to mind. I added some garlic and used light-colored kohlrabi.The main point is to sauté it until it's browned, but it should still have that delicious crunchy texture. Recipe by meg115

A Palestinian inspired dish that I was introduced to by my sister-in-law from AlQuds. The flavor fusion is unbelievable!

Well I know it is beside a sandwich with bread but it is a low-carb alternative to potatoes.

Try kohlrabi in place of cabbage in this slaw style salad. Adding apple gives the slaw a nice touch of sweetness, too :) I definitely recommend whole grain mustard over yellow or Dijon. Enjoy as a salad on its own or try with meats and sandwiches!

Even though this may be an ordinary side dish, it's delicious.Add a little soy sauce to taste before serving. Sesame seeds are a must.Use shio-kombu (salted kelp) or kombu-cha (powdered kelp). Recipe by uronn

I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.

Kohlrabi is not very well known in Japan, but here in Germany it's cheap all year long. I thought of a recipe that is easy to make and goes well with rice.Peel the skin thickly. Recipe by Nijiiro kitchen

I came up with a kohlrabi simmered dish that could be made in 5-10 minutes. The acidity of the tomatoes and the herb salt make this a perfect choice for summer.Once you add the cherry tomatoes, be careful not to over-boil it. Cook the kohlrabi just enough to keep their crunchy texture. Recipe by meg115