Hot, salty potato fries are delicious, as are crunchy sweet potato fries. But kohlrabi fries? Kohlrabi fries are on a totally different level of deliciousness. Fairly unknown to many, Kohlrabi Fries are made from the very common vegetable kohlrabi, it’s mainly eaten in Europe and Asia.
Kohlrabi is an excellent source of vitamin C, potassium and fibre. Kohlrabi, often times mistaken for a root vegetable, is part of the cabbage family. You may be intrigued to know kohl means cabbage in German! Kohlrabi can be eaten raw or cooked. It has a mild appealing flavour, like a potato with a hint of artichoke flavour. Many people use the kohlrabi leaves similar to Asian greens. Find some delicious recipes for kohlrabi greens here.
Making roasted Kohlrabi Fries is a super easy way to prepare kohlrabi if you are new to cooking with it. Kohlrabi is ideal for those who want a lower carbohydrate meal, as there are only 8 gms of carbs per 1 cup. Simply peel, slice, season, bake.
I found my kohlrabi at my local supermarket. There is both green and purple skinned kohlrabi (the purple is only the skin colour, inside it is creamy white), both are yummy and can be used in this recipe. If you can’t find kohlrabi in your local supermarket, look for it at an Asian grocery specialty store.
The texture of the baked kohlrabi fries melt in your mouth, but still have enough structure to pick up and dip into a delish sauce. Simple, easy, and delicious. Our favourite sauce to serve with the kohlrabi fries is garlic aioli, it’s creamy yet has a lovely garlic kick to it, you can buy it in stores however homemade is alway better! Sometimes we mix it up and make some Garlic-Rosemary Potato Wedges since they discovery we have been addicted!
- 4 medium kohlrabi (small or medium-sized have the best flavor)
- 2 TBS. melted duck fat, olive oil, melted butter or ghee, or oil of choice
- 1/2 tsp. salt
- 1/2 tsp. paprika
- For the aioli
- 2 egg yolks
- 2 garlic cloves, crushed
- 1 1/2 teaspoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- 4 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ¾ cup olive oil
- 1/4 cup vegetable oil
- Pre-heat oven to 475°
- Peel all kohlrabi. Slice into desired sized fries or wedges.
- In a large bowl, mix the cut kohlrabi with the other ingredients, until well coated.
- Place kohlrabi in a single layer on an ungreased, rimmed baking pan.
- Bake for 20 minutes, or until they are as crisp as you like your fries to be.
- When done, sprinkle with additional paprika for color, if desired.
- Try to make ahead of time, otherwise let sit in the fridge while baking finishes
- Add the egg, garlic, thyme, lemon juice, and salt to a blender.
- Blend on medium speed for a few seconds until well combined.
- While the blender is running, add the oil in a very slow, steady, and thin (think needle-size) stream until the mixture emulsifies. Don’t try to rush the stream of oil; the emulsification starts slowly, but you’ll hear the sound of the motor change as the aioli thickens and starts slapping the sides of the blender.
- When the aioli turns opaque and smooth, transfer to a small bowl and serve with the kohlrabi fries.
Let me know how you go with your kohlrabi fries!