I love vegetables like kohlrabi that have multiple components. Not only do you get to eat the crunchy stem, but the leaves as well! In order to make use of the entire vegetable, I created a recipe that uses both the stem and the leaves. The stem is grated and cooked into a simple fritter while the greens are steamed and blended up with hemp seeds to make a quick pesto. If you are worried about pan frying the fritters, there are instructions at the end of the recipe for baking them in the oven instead. You can find this incredibly delicious recipe over on the Loam Agronomics site.
