From From Asparagus to Zucchini
2 kohlrabi (3 if small)
4 tbsp. butter or light oil
1 medium onion, diced
1 tbsp. fresh herbs (thyme, chives, sage)
1 tsp. salt
Peel and grate kohlrabi, place in colander, and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium heat, add onions, and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs.