The recipe for shaved kohlrabi with apple and hazelnuts on Epicurious.com receives good ratings and reviews. The recipe for sauteed kohlrabi with onions and cream from MarthaStewart.com is also highly rated.
To make the kohlrabi salad according to the Epicurious recipe, arrange 1/2 cup of blanched hazelnuts on a sheet pan, and roast them in the oven at 350 degrees Fahrenheit for approximately 10 minutes or until they start to turn brown. Allow the hazelnuts to cool before roughly chopping them. Use a mandoline to slice 2 kohlrabi and 1 tart apple into very thin pieces.
Combine the kohlrabi and apple slices with 1 tablespoon of white wine vinegar, 1 tablespoon of lemon juice and 1/2 teaspoon of lemon zest. Add salt to taste, and fold in 1/2 cup of torn mint leaves. Lightly coat the roasted hazelnuts with extra-virgin olive oil, and sprinkle them with salt. Serve the kohlrabi mixture on individual plates. Garnish with the seasoned hazelnuts, shaved Pecorino cheese and additional mint leaves.
Follow Martha Stewart's recipe for sauteed kohlrabi by frying cubed kohlrabi bulb and sliced white onion in butter over medium-high heat until the vegetables are almost completely tender. Add shredded kohlrabi leaves to the pan. When the leaves wilt in the heat, stir in a dollop of heavy cream, and continue to cook the mixture for a little bit longer until the sauce thickens slightly. Add salt, pepper and grated nutmeg to taste.