That alien spaceship looking thing. Well, its actually delicious and versatile. The taste is somewhat similar to cabbage and broccoli with the crunch of a radish and the crispness of a cucumber.
Storage
Store all parts in the crisper. Leaves will keep longer if removed and stored in a plastic bag similar to other greens. The bulb will keep up to a month in the fridge.
Cooking Tips
The trick to enjoying you kohlrabi is to peel or actually par the skin and the green layer after the skin until its all white if eating raw. Otherwise just the skin works if roasting, grilling or stewing. The leaves are also great stewed or roasted.
Recipes
Crispy apple and kohlrabi salad
Kohlrabi slaw with cilantro, jalapeño, and lime
Roasted kohlrabi with parmesan
Shaved kohlrabi and arugula salad with crunchy garlic and pimenton dressing