The bulb of kohlrabi is exactly the same as the stem of broccoli. As most here no doubt are aware, many “different” vegetables are simply different varieties (cultivars?) of the same species, in this case common cabbage or brassica oleracea. Varieties of brassica include what we call green and other cabbages, broccoli, cauliflower, kale, kohlrabi, brussels sprouts, collards, gai lan, and so on. All the same species, but selected and cultivated to emphasize particular parts of the basic plant. In the case of kohlrabi, the bulb is the object of the breeding, and it’s the same plant part of brassica as the stem of the broccoli.
My wife happens to love broccoli stems, so I always buy broccoli with big stems (cheaper anyway) and peel it, chop it, and throw it in with the florets when boiling. Comes out great. Kohlrabi can be treated the same way with good results – just peel and chop it, boil it, and serve buttered and salted. No need for complicated preparations. Can do the same thing with cauliflower cores, which again are the same thing and come out pretty much the same.
