And I learned that kolhrabi is a *pain* to peel. After failing with the veggie peeler, I had to use a pairing knife, and then a serrated knife to saw through the stalks and fibrous core. The raw kolhrabi had a nice taste, kind of like a milder form of radish (although some describe the taste more like broccoli stem).
After slicing into thin half moons, I slow braised the kolhrabi in half-and-half in the oven for about 90 minutes before mixing with salt, pepper, Gruyere and Parmesan. And in the end? Well, it looked and tasted exactly like scalloped potatoes.
And given the effort required to hack through the kolhrabi versus what it would have taken to slice a few potatoes, am not sure I'll be making that recipe again.
The next day, I steamed the kolhrabi greens and sauteed with garlic in sesame oil (it paired nicely with grilled salmon).
So maybe I will try kolhrabi again -- but only if I can find it, and only if I can find someone else to peel it!