I’ll be honest, until about five years ago, I’d never even heard of kohlrabi. Yes, I knew it was a vegetable, but I had already sworn it off as anything I’d ever eat. But, the more I’ve visited farmer’s markets, the more intrigued I have become by these white or purple vegetables.
They are so beautiful. I am very drawn to the deep pinkish-purple orbs and wondered what I would do to introduce them into my arsenal of recipes. Seeing them in stacks upon stacks at farmers’ markets, I was curiously drawn to this vegetable, plus, there was just something beautiful about them.
Often called German Cabbage, kohlrabi is a member of the Brassica family, its relatives include kale, Brussels sprouts, cauliflower, and broccoli. So, I thought, “What’s not to love? I love cruciferous vegetables, so sign me up!” One important thing I have learned is this…peel away the thick outer skin, then, peel away another layer. You should get to a light layer of a vegetable flesh.
My first encounter with kohlrabi came in the simplest form, I merely grated it and put it in a salad. It added crunch, and from that encounter, I thought that there was great potential. If you get kohlrabi from a farm stand, keep the leaves, because you can add them to your salad, or steam and sauté them. They are the perfect green, too!
Because I enjoy sweet potato oven-fries, as well as plain old spuds, I thought that I would give a whirl into making kohlrabi oven-fries. They’re easy, delicious and nutritious. If you’re willing to give it a go-at-it, this recipe will soon become a fast favorite, just make sure that you peel away the first two layers of “skin.”
These are easy to make, and I’d suggest to make extras. The first time I made them, I co-mingled a batch of them with potatoes, so that there wasn’t a “strange” factor to the platter. All were devoured.
Preheat oven to 400.
3-4 kohlrabi, about the size of a softball
2 T Low-Sodium Tamari
1 t dried oregano
Prepare and wash the vegetables, remove green tops (if necessary), and peel away the two layers of thicker skin.
Cut the kohlrabi into half-inch slices. Then, cut them into quarter-inch “fries.”
Place the vegetables in a mixing bowl and add tamari, coat the kohlrabi with the tamari, then add oregano.
Place on a lined baking sheet (I use a Silpat®) and line the strips on the sheet. If you have some thicker pieces, place them on the outer row of the pan, as these will cook equally to smaller ones in the middle of the pan. NOTE: Do not pour ingredients onto the pan, putting them on one at a time will give you a truly “fried-like” texture. Any added moisture will braise the fries, rather than make them crispy!
Cook for 20 minutes, or until they are golden brown.
Remove from pan, and place on a serving dish. Add a dash of nutritional yeast (optional). You can serve them with a low-sodium and sugar-free ketchup, or, try using salsa as your dipping agent.
Perfect with an Engine 2 Burger (I am a fan of the Tuscan Bean) and a hearty salad.
Once these orbs make it into your repertoire of recipes, the kohlrabi oven-fries will fast become another plant-strong favorite.