I used to take grandma's salt shaker and hide in the garden and eat them with the dirt on them. I might do that.

My mum prepares them like this (when not eaten raw):

1. Remove the woody skin of the bulb. You rather want to cut off too much than too little, because biting on one of those woody parts is really not nice.

2. Cut into the shape of large french fries.

3. Cook them in a small pot with just enough water to cover them, and a little bit of salt, some vegetable stock and optionally nutmeg thrown in as well. Lid on.

4. Wait however long you want to wait. If you like a bit of bite, then shorter of course. But they're also gorgeous when they're tender.

5. Thicken the remaining sauce. The kohlrabi gives off a really nice taste into the sauce, so you don't want to drain the cooking water.

Because we're German, this was then served as the side-dish to the most boring food imaginable (noodles and probably some meat).
I think it would go much better with rice. Well, and I'd go with soy chunks as the protein, but that's personal preference.

I also think caraway works really well with kohlrabi. And I could definitely see a spicy variant with some chili added into the sauce. Well, or a mustard sauce, of course:

Slice them real fine, mandolin works great for this, then pan fry them with a bit of butter...bonus points if you have pancetta or bacon

Another vote for the raw eating. I think they are great as a chip/crisp/cracker of sorts, even plain, but you can pair them with a dipping sauce if you want. Use them in place of or in addition to tomatoes on something like a sandwich. Sliced longly (julienned?) in a salad or a rice bowl.

They do roast well, too, like cauliflower. You can do a quick acid soak like cucumber salad bit it has to sit longer.

Cut em up and eat em raw. I don't even need salt or anything else. Raw kohlrabi is just so damn tasty with a really lovely bite to it

you can eat them raw like carrot sticks

Or cook with potatoes and carrots and mash it all one of my kids favorite food. I like it unmashed with sauce and something fried along yum!

A spicy slaw for fish tacos or shredded with potato and cheese and cooked like fritters.

I'd take one of them and preserve it for later with the power of kimchi.

only ever had them raw I think. It wouldn't even occur to me to cook with them, but now I kinda want to try that.

Boiled with firm tofu and some stock to make a simple soup.

My Greek grandmother just loved them raw, sliced thin with salt and lemon juice.

I remember a dish from my childhood with cooked Kohlrabi, I think it was some kind of stew with meat and potatoes. They are pretty good cooked, but I prefer them raw as well. Fresh from the garden - nothing better. Maybe garden radish.

Cut them into sticks ~1x1xN cm , fry in olive oil, salt and pepper, make or add pesto and pasta water. Mix with pasta and Enjoy.

Green pesto much preferred for this one. It's simple and fast but also imo a nice flavour combo. Try some sticks raw to see if you like them, for me they are among the better snack veggies.

Kohlrabislaw with apple is really good!

Pickle one, roast the other!

Cut them up for a slaw

Mate them until I get cauliflower.

Place them down