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Kohlrabi Fries


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Serves 2-4 (as a side dish) | Prep Time 5 | Cook Time 30

Why I Love This Recipe

FEATURING: Kohlrabi (bulbs only) and green onions.

Light, simple and lovely, these fries stay quite moist (ie. not as crispy) but make for a great side dish. Our kids love them and are convinced these would go well in poutine (whether vegan or not)! Have not tried the kohlrabi poutine yet as these oven fries always disappear in a matter of minutes! You can also fry them in oil.


Ingredients You'll Need

2-3 medium to large kohlrabi bulbs
2.5 Tablespoons olive or sunflower oil
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
¾ teaspoon salt
Sliced green onion or chives, garnish to taste (optional)

SIDE DIP (OPTIONAL)
¼ cup mayonnaise or veganaise (vegan mayo)
¼ cup neutral tasting oil (ex: sunflower oil)
4 tablespoons red wine vinegar (or apple cider vinegar)
½ tablespoon dijon mustard
Sea salt and ground pepper to taste
A pinch of paprika (optional - to give it colour)


Directions

Preheat oven to 425 degrees Fahrenheit.
Meanwhile, prepare the kohlrabi. Remove stems/leaves and save for use in another recipe if you want. Remove the tough end.
Carefully cut each kohlrabi in half and peel. Turn each half down so the large flat portion is on the surface and cut into ½-inch slices (or smaller). Then cut those slices into thin fries, about ⅓-inch to ½-inch thick (or less- see photo).
Place kohlrabi fries in a bowl and toss with oil, chili powder, black pepper and salt, ensuring the kohlrabi fries are well coated with the oil and seasonings.
Place a reusable cooking mat (or parchment paper) on a large baking sheet.
Place kohlrabi fries onto prepared baking sheet and spread them out in a single layer. Bake for about 30 minutes, turning halfway.
Transfer kohlrabi fries to a serving dish. Garnish, if desired, with green onion. Serve and enjoy as is, with mayo or ketchup or with our favourite dip (see below)!

SIDE DIP (OPTIONAL): In a mason jar, add mayonnaise, oil, red wine vinegar and dijon mustard. Put on lid and shake well. Add salt and pepper to taste. Add paprika (optional). Serve with kohlrabi fries right away (you can also keep them warm in the oven until ready to serve).

NOTES:
- Want them crispier? Put under the broiler briefly to finish if you want them a little crisper (but watch them carefully so they don't burn). Serve immediately.

- Don't have much time? You can also bake them at 450F for 18-20 min, flipping them halfway.

- Want to fry them? They take about 10 minutes to fry.Heat 1 cup of vegetable in a deep pan over medium-high heat (you will need to adjust the amount of oil depending on the size of your pan). When the oil is hot, carefully drop the kohlrabi slices into the pan, being careful not to crowd them. Let the slices fry for 4-5 minutes per side – it may take a little less or more time depending on the size; watch carefully and turn the slices when once they start to turn golden. Remove fries and drain well on paper towels (I use a metal frying rack). Season with salt and pepper, or other seasonings.


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