Kohlrabi Fries
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A QUICK SNACK: KOHLRABI FRIES
A weak potato harvest in North America this winter has resulted in a shortage of potatoes used to make French fries. Luckily, there are a number of alternative ways to make fries, using kohlrabi, jicama or sweet potato. Unlike the refined starch of fries made from white potatoes, these vegetable fries are all complex starches; they are baked rather than fried; and they are more nutritionally dense.
It’s the perfect time to talk about kohlrabi, an exotic-looking cruciferous veggie, high in vitamin C and native to Germany – and a veggie that you may not yet know. Its dense fibrous bulbs are crisp and crunchy. The most common variety is green. However, there is also a purple variety sold by some farmer’s markets. It is a bit sweeter. We slice them into French fry-like wedges, dip in olive oil, season with paprika, garlic powder & sea salt and then bake.
To say that they are pure addictive bliss is an understatement!
INGREDIENTS
3 or 4 kohlrabi bulbs (stem, leaves and thick outer skin removed)
1 Tbsp olive oil
1 tsp sweet paprika
1/2 tsp garlic powder
Dash of salt
HOW TO MAKE IT
Preheat oven to 350°F
Slice kohlrabi into wedges or long thin strips
In a medium bowl, toss in the spices and mix well. Then add the kohlrabi, making sure to coat it well.
Place onto a baking rack with parchment paper and bake for 15-20 minutes or until soft and slightly darkened on the outside. Flip over halfway through.
