Kohlrabi is a versatile vegetable, as you can eat its bulb, stems, and leaves. Remove the thin peel from the bulb with a vegetable peeler or a paring knife before using it in your dishes since it has a bitter taste. Thinly sliced or grated, the crisp flesh of the bulb makes for a crunchy and tasty addition to salads or slaws. If it's cold outside, cube a kohlrabi bulb and some butternut squash, toss the pieces with olive oil and roast them in the oven.  Another delicious way to prepare the bulb is to hollow it out, stuff it with a filling of your choice, and then bake it. The leaves and stems of kohlrabi are also very tasty. You can steam or saute these greens, just as you would do with fresh kale, or you can finely chop the leaves and use them raw in a salad.