Persons fond of kohlrabi as a vegetable will undoubtedly prefer it merely boiled and flavored with butter, pepper, and salt. Prepare the kohlrabi, then put it on to cook in sufficient boiling salted water to cover it well. Allow it to cook with the cover removed until it can be easily pierced with a fork. When sufficiently cooked, pour off the water, season to taste with salt and pepper, and add 1 tablespoonful of butter for each pint of kohlrabi cooked. Serve hot.