2 kohlrabi (3 if small)
4 tablespoons butter or light oil
1 medium onion, diced
1 tablespoon fresh herbs (thyme, chives, sage, etc.)
1 teaspoon salt
Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium heat, add onions and saute a few minutes. Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs. Makes 2-4 servings.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition