Thanks for the suggestions! I will definitely be trying them.

I asked this question a few weeks ago:

http://www.food52.com/foodpickle/605-kohlrabi-i-think-i-want

I roasted it in medium dice in a quick oven with olive oil and salt, and it was amazing. ;o)

Roast it and treat it like roasted broccoli--put it over pasta, sauced in lemon and butter. There's a good recipe for crostini with roasted kohlrabi on the site.
http://www.food52.com/recipes/5129_fresh_mozzarella_and_roasted_kohlrabi_crostini_with_crispy_lemons_and_shallots

Well you can chop them up, and cover them with a inch of water add some sugar, salt and butter and simmer till tender. Most recently I made a puree from this recipe.

http://www.farmgirlfare.com/2007/11/recipe-what-to-do-with-kohlrabi-puree.html

It changes quite a bit depending on how many of the leaves you add.

Go raw: batonettes or grated in salad, sliced thickish as chip alt for hummus etc, sliced thinner as fun crunchy surprise in sandwiches, diced in tuna salad.