When we harvested it, some was too old and some was too immature.
I have never even tasted kohlrabi before, let alone grown and cooked it. I started by peeling it. I didn't peel enough. I wasn't aware that you would eventually find a potato-like center.
Then I sliced it and brushed it with coconut oil and roasted it in the oven with a sprinkle of garlic-pepper.
Where it wasn't surrounded by a tough outer skin-- completely unchewable-- it was delicious.
So the moral of the story is to peel the kohlrabi better.
