Kohlrabi Fries ~ Recipe

I don't know why I've never tried growing Kohlrabi in my garden, I eat it all the time! It's sort of alien looking with it's white bulbous bottoms and leggy appendages growing out of it all over the place but it is fabulous eaten raw, grated in salads and now as fries :)

I know you're probably thinking how in the world did I figure I could turn that into fries *grin*. Everyone these days seems to be roasting sweet potatoes or yams, cauliflower and who knows what else in order to replace the good ol' potato and I thought why not Kohlrabi?! LOL.

It's a member of the cabbage family and personally I think that when eaten raw it tastes sort of spicy like a radish and we love radishes so they are a huge hit here plus they pack a wallop of vitamins in each crispy bite.

To prepare your kohlrabi for roasting you treat it like a turnip. Cut off all of the leaves, slice off the top and the root ends so it balances nice and flat on your cutting board and slice off all of the outer skin. Don't be to skimpy when peeling as it can be a little woody under that tough skin if you don't peel enough off.

Next you just slice it into roughly 1/2 to 3/4 inch sections and then across each of those sections just as if you were cutting up potatoes for french fries. No different at all.

Toss with a little olive oil, salt & pepper and roast them on a greased pan at 400 degrees fahrenheit for about 40 minutes or until they are tender and golden brown just like mine in the above picture.

YUM!! When my father was a young boy in Austria they grew these by the truckload on the farm and they would eat them raw all the time so it was a great treat to bring some for him at lunch time :)

Trust me, you've got to try these at least once. If you bake yours a different way let me know. I would love to know! P.S. Check out the Wholesome Whole Foods weekly link roundup for more great recipes and articles :)

~ Rosina