Kohlrabi is native to Northern Europe and Kashmir but can be grown all over the world. It is part of the cabbage family and although available in supermarkets all year round, is best between mid-July and mid-November. Kohlrabi is the only one of its type.
Remove stems and roots of the kohlrabi and cut into cubes if desired; you can boil the kohlrabi whole if you'd prefer. Bring a large pan of water to the boil and add the kohlrabi. If boiling whole, allow 25 minutes. If cubed, boiling will take 15 minutes. Remove from the heat and serve.
Preheat oven to 450F/230C/gas mark 8. Remove stems and roots of the kohlrabi and cut into thick slices. Combine with olive oil, garlic, salt and pepper in a bowl. Roast in the preheated oven for 15-20 minutes, until browned. Stir occasionally in order to brown evenly. Remove from the oven and serve.
Preheat the grill to a medium-high heat. Remove stems and roots of the kohlrabi and cut into slices or chunks. Place into a bowl and add a few drops of olive oil. Stir until the kohlrabi is lightly coated with oil and sprinkle with salt and pepper if desired. Wrap the kohlrabi securely with aluminium foil and place under the grill for 10-15 minutes. Remove from the heat and serve.
Remove stems and roots from the kohlrabi and cut into small chunks or thin slices. Bring an inch of water to the boil in a large pan under a steaming basket. Reduce to a simmer and steam for 5-7 minutes, until tender. This may take slightly longer depending on the size of the pieces. Remove from the heat and serve.
Remove stems and roots from the kohlrabi, peel and cut into thin spears. Heat sunflower oil in a skillet over medium high heat. Fry in single layer batches for 3 minutes. Turn constantly so all sides are cooked to a deep golden brown. When cooked, drain on a plate lined with paper towels to soak up any additional moisture, then serve.