From The Modern American Family Cookbook
Choose young tender kohlrabi; it should be sufficiently tender so the skin can be readily pierced with the thumbnail. Strip off stems and leaves, then wash and peel, don’t pare. Cut in crosswise slices about 1/4-inch thick. Drop into just enough boiling water to cover and cook uncovered until just tender, about 10 minutes. Enough water should have evaporated so it will not be necessary to drain. Add 3 to 4 tablespoons butter, reheat and add salt to suit taste. Allow 2 lbs. for 5 servings.

My note: Used in the July menu for lunch, served with cheese sauce. Who knew that kohlrabi was a retro veggie?