It's one of those special vegetables that makes you tilt your head to the side and think, "hm, that's interesting". Thankfully, it's not as intimidating as it looks.
Kohlrabi is crisp and refreshing and it often described as a cross between jicama and a turnip (it's not, but it is an accurate description).
How to use it:
The leaves are also edible and cook up like kale or collards. Sauté them with butter and garlic scapes for a nice side dish, or with mustard seeds and drizzled with sesame oil. You could also make "kale chips" out of the leaves.