Got some kohlrabi,

from Kari the other night and, since I have never had it before, decided to fix it, today. Googled recipes and found one where I sliced it thin, with olive oil, garlic, salt, butter and a splash of vinegar, in a fry pan. As it cooked, I couldn't help but taste it along the way, and definitely learned something. Early on, it was kinda crispy and sweet, but as it cooked, got progressively mooshier and more bitter. Will fix it again, as it was surprisingly good, sort of a mix between an apple and a potato, BUT, will not overcook it next time. Who'd a thunk? Recipes from the ol' fart...