Kohlrabi, which is part of the cabbage family, looks like a weird alien vegetable.
In both purple and green varieties, it’s knobby and twisted and can look intimidating at the farmers’ market.
But after you cut one up once, the scary factor will disappear, and you’ll be glad you met this crunchy veg, which is actually delicious raw, drizzled with just a little olive oil and sea salt or a squeeze of lemon or lime.
Here, we turn it into fries.
INGREDIENTS
- 2 kohlrabi roots (stem and leaves removed)
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
DIRECTIONS
- Preheat oven to 425 F.
- Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into thin strips.
- In a medium bowl, toss the kohlrabi fries with olive oil, ground cumin and chili powder coating evenly.
- Spread the kohlrabi in a single layer on a baking sheet.
- Bake for 25 minutes, flipping once, until they are soft and getting blistered and dark on the outside.
- Remove and eat warm.
WHY WE LOVE THIS RECIPE
Who wants to live in a world without french fries? This recipe lets you get your fill without white potatoes or a deep fryer. Kohlrabi is a root vegetable that’s fiber-rich and filled with potassium, and it’s combined with heart-healthy olive oil and nutritious spices.
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