A recipe that uses kohlrabi is the kohlrabi home fries recipe from the cooking section of the New York Times. The recipe calls for 2 pounds of kohlrabi, 1 tablespoon of rice flour, 4 tablespoons of canola oil and ground cumin, chili or curry powder to taste.
Peel the tough skin from the kohlrabi, and cut the vegetable into 1/2 inch wide and 2 inch long sticks. Pour the canola oil into a large skillet that is set over medium-high heat.
Place the flour into a large bowl, and sprinkle salt over it. Toss the sticks of kohlrabi in the flour to lightly coat them. Place some of the floured kohlrabi sticks into the skillet once the oil is hot. Do not overcrowd the skillet.
Cook all of the sticks for two to three minutes until they are brown, and then turn them over. Brown them again for two to three minutes. Remove the fried sticks from the skillet, and drain them on a paper towel. Sprinkle them with spices and serve.
Another dish that uses kohlrabi is made by following the kohlrabi chip recipe provided by MarthaStewart.com. The recipe requires thinly sliced and unpeeled kohlrabi, olive oil and coarse salt. Place the sliced kohlrabi into a bowl along with the olive oil. Toss the slices until they are coated with the oil. Season the kohlrabi with salt, and arrange them on a baking sheet. Bake the kohlrabi for 35 to 60 minutes at 350 degrees Fahrenheit.