Kohlrabi should be firm, smooth and dense, with no blemishes. Choose small or medium-sized kohlrabi, i.e., no bigger than 7 cm in diameter; otherwise, it risks being stringy and hollow.

Choose kohlrabi with nice leaves, since they are edible. They should be unwilted and of a nice color.

Fresh and raw, with its leaves removed, kohlrabi will keep, wrapped in waxed paper, for 1-2 weeks in the vegetable crisper. Don't keep it longer, because it will dry out and become stringy and hollow.

Store the leaves separately. They will keep for a good week in the refrigerator if wrapped tightly in a cloth or waxed paper.

When cooked, kohlrabi and its leaves will keep for a few days in an airtight container. The flavor will become stronger if you keep it too long.

Kohlrabi cut into sticks or slices can be frozen after blanching in boiling salted water for 2 minutes. Don't store it in the freezer for too long - it can turn porous!

The leaves can be frozen like spinach. Immerse them in boiling salted water for 1 minute, rinse them and drain them to stop the cooking. 

Cut off the leafy stems level with the bulb.

You can peel kohlrabi before or after cooking, but the skin comes off more easily after it's cooked.

To eat it raw, first remove the stems, then peel the kohlrabi, carefully removing the entire fibrous layer under the peel.

You can also grate kohlrabi, cut it into sticks, julienne, dice, slices or pieces.

The kohlrabi's white flesh turns brown quickly. To prevent this, toss the vegetable with lemon juice if you plan to eat it raw or if you have to wait to cook it. 

The flesh can be prepared like turnip and the leaves like spinach. 

No matter what the cooking method, kohlrabi is cooked once you can pierce it fairly easily with the tip of a knife. 

Steaming
The cooking time varies between 5 and 10 minutes depending on the size of the pieces. Kohlrabi is delicious steamed, simply sprinkled with lemon juice and melted butter. 

Boiling
The cooking time varies between 5 to 10 minutes. Cooked in this way, kohlrabi is an excellent side vegetable, which can also be added to soups and stews, or mashed.

You can also serve it with a sauce, gratiné it, or prepare it as you would celeriac.

In a skillet or sauté pan
The cooking time varies between 7 and 15 minutes. To sauté it raw in butter or oil, slice it thinly and grill it on both sides. Make some unique chips to serve with poached or grilled fish.

Raw
Kohlrabi can be served with a dip or vinaigrette, or in a salad.

It can be prepared like coleslaw with grated carrots, served as a carpaccio, etc.

Kohlrabi adds crunch and freshness to your green salads. Combine it with sprouts and mixed nuts, among other things. 

Cooked
It pairs well with honey.

Kohlrabi can also be enjoyed mashed with potatoes: add some heavy cream or yogurt to the mash (instead of butter or crème fraîche) and some chopped dill for a touch of freshness.

You can also consider stuffing it with little seasonal vegetables, mushroom rice, etc.

The leaves require very little cooking time and are delicious sprinkled with lemon juice and salted butter or olive oil. Consider using them as a filling in pies, phyllo pastry, etc.