Grill

I love kohlrabi and I recently experimented with grilling it with sliced lemon -- very tasty. But the real epiphany came the next morning when I mixed up the leftover kohlrabi with a tin of smoked trout in oil. The smokiness of the two ingredients melded together perfectly, the kohlrabi retained a satisfying crunch, and lemon and parsley brightened the whole dish. This salad is also very nice with celery leaves in place of the parsley. This would make a nice picnic dish, because it's not very perishable and the flavors improve as it sits.

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