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  • Julie Wolthuis

    Ingredients * Cubes of peeled kohlrabi * Thinly sliced white onion * Unsalted butter * Finely shredded kohlrabi leaves * Heavy cream * Salt and pepper * Grated nutmeg Directions 1. Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak. Cook's Note To store fresh kohlrabi, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.

  • Julie Wolthuis

    Ingredients * Very thinly sliced, unpeeled kohlrabi * Olive oil * Coarse salt Directions 1. Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they're done to a paper-towel-lined plate. Season with salt. Cook's Note Look for kohlrabi with unblemished leaves and a bulb that's 3 to 4 inches in diameter; the bulb should not appear cracked or overgrown.

  • Julie Wolthuis

    Ingredients * Kohlrabi, cut into matchsticks * Apple, cut into matchsticks * Olive oil * Fresh lemon juice * Salt and pepper Directions 1. Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper. Cook's Note If you have a young, tender kohlrabi, you won't need to peel the bulb; otherwise, peel the rough skin.