Kohlrabi Vegetable Stew

2 to 3 medium kohlrabi, including leaves
1 tablespoon olive oil
1 large onion, cut in slivers
3 medium carrots, cut in ¾-inch chunks
2 medium potatoes, cut in ¾-inch chunks
1 cup peeled, diced tomatoes (fresh or canned)
4 cups vegetable broth
1 bay leaf
½ teaspoon dried oregano
1 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon Dijon-style mustard
½ tablespoon molasses

Separate leaves from kohlrabi bulbs. Peel kohlrabi bulbs and cut into large chunks. De-rib leaves and cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions and sauté for several minutes. Add kohlrabi chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, mustard and molasses.

Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 15 minutes, or until vegetables are not quite tender. Add kohlrabi leaves and simmer, uncovered, for another 10 minutes, or until vegetables are just cooked.

Kohlrabi Chop Salad

4 kohlrabis, about 2 to 2 1/2" in diameter
3 green onions, chopped
1/4 lb.(113 gr) snow peas, chopped
1 1/2 C.(355 ml) Napa cabbage, chopped
1/2 red bell pepper, cut into fine julienne about 1" (2.5 cm) in length
1/2 to 1 fresh pasilla pepper, diced or 1/8 t. crushed pepper flakes
1 or 2 cloves garlic, finely minced
1/2" (1 cm) piece ginger, peeled and grated
2 T. toasted sesame seeds
3 T. organic canola oil
2 t. sesame oil
Juice of 1/2 lemon
Dash of rice vinegar
Salt and freshly ground pepper to taste
Black sesame seeds
2 T. minced green onions

Combine all ingredients except black sesame seeds and green onions in a large bowl and toss well to distribute flavors.
Garnish top with black sesame seeds and minced green onions.
Best if made several hours ahead to allow dressing to penetrate vegetables.
Serve as a salad course or a side dish. Serves 4.

Kohlrabi and Radish Salad

1 medium kohlrabi, trimmed, peeled, cut into matchsticks
4 radishes, thinly sliced
1/4 red onion, thinly sliced
2 teaspoons fresh lime juice
2 tablespoons extra virgin olive oil
dash of agave nectar (optional)
sea salt and pepper to taste
1 tablespoons fresh mint, chopped

Place kohlrabi, radishes and onion into a bowl. Drizzle with lime juice, olive oil, a pinch of sea salt and black pepper to taste. Toss until ingredients are well mixed. Refrigerate for 15 minutes. Adjust seasonings, stir in mint, and serve.