This is very old recipe I usually eat in spring. This is a side dish, we usually eat some meat and potato with it (beef cutlet or pork chops or…) It is important to use fresh and baby kohlrabi. If the kohlrabi is old and big you will have wooden parts inside. It is also important to use fresh: more time you store it, better chance to have woody kohlrabi. Actually, as I write this recipe I’m also cooking it.