First, grab a sharp chef’s knife. This is not a job for a dull blade—you want clean cuts, folks. Carefully slice off the top and bottom of the kohlrabi, just enough to create flat, stable surfaces.
Now, look at those little stems and leaf stalks. You can cut them off flush with the bulb, or if you're feeling fancy, save the young leaves—they’re totally edible and taste like a milder kale. But for the bulb itself, we want a clean slate.
After that, stand that little green orb up on one of its flat ends. Isn’t it funny how a simple cut makes it look way less alien and more like a weird, upside-down turnip? We’re getting warmer.
