For dinner the next night we had H&H fresh spinach fettuccini with their house-made tomato sauce and this Kohlrabi in Mustard Sauce. I had never cooked kohlrabi before, so I turned to Mark Bittman's How to Cook Everything. He didn't have anything for kohlrabi that looked appealing to me, so I tried one for turnips and it turned out to work really well. I also adapted the recipe to use the entire vegetable - root, stem, and leaf. I had a bunch of 4 baby red kohlrabi, but I imagine it would be just as tasty with any variety. If you are worried about them being too bitter you might add a teaspoon of sugar with the stock.
Kohlrabi in Mustard Sauce Recipe:
1-2 tablespoons extra virgin olive oil
4 baby kohlrabi
salt and freshly ground black pepper
1 cup vegetable stock
1 tablespoon mustard seeds
1 teaspoon dijon mustard
chopped fresh parsley leaves
Heat the oil in a saucepan/skillet.
Cut the bulbous root of the kohlrabi into cubes, about 1/2-inch. Add it to the oil with a bit of salt and pepper. Stir occasionally.
As it begins to cook chop the stems into pieces 1/2-inch long. Stir them in after 3-4 minutes.
Coarsley chop the leaves of the kohlrabi and add them once everything else begins to brown, about 10 minutes.
Add enough stock to cover; bring to a boil and cook until the liquid has mostly evaporated and everything is tender, about 15 minutes.
Add the mustard seeds and paste, stir well.
Add more salt, pepper, or mustard to taste. Garnish with parsley.
I just want to add, I know the pictures are very poor. My kitchen has no window, it does have fluorescent lights, and I have only an old digital camera. But I still feel like it's better than nothing.