Kohlrabi: alien or spare baseball?

It almost looks squidlike, doesn't it?

Kohlrabi is a cool-looking vegetable, there's no denying it. I'd never tried it until last year when I opened up the farm box and thought "what the heck is that crazy thing and how on earth can I cook it?" I ended up cutting off the cool parts and tossing it with salt, pepper and olive oil and roasting it. I've not yet met the vegetable that didn't roast well. The verdict was "meh" from both myself and my husband. It is nice mixed in with roasted carrots or potatoes, but I wouldn't seek it out in the grocery store.

I should really like kohlrabi. It has a crisp texture not unlike a potato, but not starchy. It has a very mild flavor, reminiscent of celery or maybe broccoli. It sounds great but the reality is rather underwhelming. Lucky for me, I have a foodie cousin who is an accomplished cook. She advised me that kohlrabi makes a terrific spare baseball. Funny, eh? I remain undaunted for now and intend to give kohlrabi a few more chances to amaze me. I feel certain that there must a way to unleash the lovely, mild flavor in a way that makes me look forward to seeing it in my box each spring.

There was no way to make this look appetizing.

Sadly, my second preparation, this Kohlrabi Puree, was not the ticket. The incorporation of the stems/leaves really appealed to me. The flavor profile seemed right. But I didn't really care for it. It was not smooth enough for my taste -- a blender might have been a better option than the food processor -- but that's a lot of fuss for a flavor that is nice but not spectacular. I think perhaps a slaw is the way to go with this one.

I'm going to be getting it, so I might as well find a way I like to eat it. My husband remains skeptical that kohlrabi will ever achieve anything beyond "meh" for him.