Since pickup is midday, I always bring the foodstuffs with me back to the office. While trying to explain to trusty coworker exactly WHAT kohlrabi is, I discovered that it is a commonly eaten food in the Kashmir region. Trusty Coworker asked where Kashmir was, and when I explained, he pointed out that I would probably like it however they prepared it. I found a recipe for Kashmiri Kohlrabi here, and I've reworked it for my more American palette and pantry. (I don't keep asafoetida around and actually had to google it to find out what it was. Fenugreek and clove also make the dishes a little sweet, and I prefer a savory, spicy taste. Check out the original recipe if you think you'd prefer that!)
Add about a cup of water, cover the pan, and bring to a boil over high heat. Reduce the heat to low and cook, stirring occasionally, until the kohlrabi is tender and most of the water has evaporated, 25 to 30 minutes. You may have to add a little water as it is cooking. After the kohlrabi has gotten quite tender, add the ketchup and the rest of the cilantro. Stir, cover, turn off the stove, and let it sit for about five minutes. Serve over rice.
It. Was. So. Good. Surprisingly so, even. I can't believe I didn't have the brains to do a little more searching last year and that Trusty Coworker was the one who figured out a way for me to eat the vegetable I lamented all last year. /facepalm.