They’re occasionally hard to find here in the PNW, but I get them when they’re available.
In addition to all the applications mentioned thus far, they’re good roasted, too.
These sound pretty tasty. I must try them sometime.
My stepmother used to make kohlrabi pretty regularly, sliced and steamed, and served with lots of melty butter, if I recall - but I don’t know if I actually recall very well.
I saw some at the grocery store the other day and thought I should buy some and reintroduce them to my menus, but … er… I can’t figure out how I would peel them. Or remember if they need to be peeled, even.
Most people do, but it’s a texture/preference thing, not an inedibility thing.