What the F is This and How Do I Cook It?

NYC restaurants have been pushing Kohlrabi like it is The Next Big Thing but I’ve largely remained unconvinced. Recently, though, as I stared at this strange looking vegetable at the farmers market, I felt sorry for it. Like it was an orange Lifesaver, or the Kelvin filter.

Maybe Kohlrabi had just been misused and misrepresented. As I was considering it, someone walked by with a cone of Belgian fries and I tried to remember the last time I indulged in a whole plate of French fries (ANSWER: When I was stoned in college). Then I looked back at the Kohlrabi and committed to attempting to fry that bitch. Then I remembered that I didn’t have a fryer, so I settled for baking it and when I got home to do a web search, it turned out I was not the first person to have such an idea. And despite reassurance from various Paleo blogs that Kohlrabi fries are “delicious,” I was doubtful (Paleo blogs tend to taut every Paleo recipe as delicious when most of the time, they are edible at best, poison that won’t kill you at worst.)

As fate would have it, the fries were tasty — not exactly regular French fries (no starch, no crunch), but they’re good enough, which officially makes them a health-conscious (and timely — they are in season) alternative to the deep fried potato. Here’s the recipe:

1 KOHLRABI

1 TABLESPOON OF OLIVE OIL

GENEROUS PINCH OF SALT

GENEROUS PINCH OF CHILI POWDER

SPRINKLE OF CUMIN

SPRINKLE OF PAPRIKA

1. Heat oven to 425°F.

2. Lightly coat a baking sheet with olive oil and set aside.

3. Wash & peel your Kohlrabi (I used a sharp knife to cut off the skin, but take care not too cut off too much of the flesh).

4. Cut the Kohlrabi lengthwise into quarters.

5. Now cut about ½ inch thick slices and then cut those slices into French fry shapes.

6. Toss the Kohlrabi fries in a large bowl with a tablespoon of olive oil, a generous pinch of salt and chili powder, paprika, and cumin. If you like spicy, add more chili. If you love cumin, add more — you get the picture. Remember, though, that you can always add more, but never take away.

7. Place coated Kohlrabi on your coated baking sheet and give each fry about ¼ – ½ inch to breathe on either side (if you overcrowd, they will steam which is no bueno).

8. Bake for 30 minutes at 425, shaking once in middle (at 15 minute mark).

I topped them off with a combo platter of mayonnaise and ketchup. Sriracha would likely be great too. Go on.

Read more from Elettra Wiedemann’s Impatient Foodie here.