I experimented with kohlrabi over the winter, making kohlrabi fritters, and my husband loved it so much he wanted to grow it in his garden this year. Our kohlrabi is ready to harvest so this time around I’m making kohlrabi fries. The trick to kohlrabi is trimming it’s rough, irregularly shaped skin without losing too much of the flesh. Its odd shape makes it hard to use a vegetable peeler so a knife seems to be the best option. Once peeled, simple cut into long strips, toss with some olive oil, salt and pepper and roast on a sheet tray until browned and slightly crispy. My husband says these fries are better than the real thing.
Kohlrabi is a nutrient superhero. As a member of the cruciferous family of veggies, like its cousin’s broccoli and Brussels sprouts, it’s packed with cancer-fighting compounds. Include cruciferous veggies in your diet at least 3-4 times per week.
3-4 kohlrabi bulbs, trimmed and sliced into strips
2 tablespoons olive oil
salt and freshly ground pepper to taste
Preheat oven to 425 degrees. Toss kohlrabi with olive oil. Spread on a parchment-lined baking sheet. Roast for 30 minutes or until brown and the edges are crispy, moving them around on the baking sheet halfway through roasting. Season with salt and freshly ground pepper to taste.