Low-Carb Baked Kohlrabi Fries
BAKED KOHLRABI FRIES, which are naturally vegan, are a surprisingly great way to eat an unusual vegetable. Kohlrabi is also relatively low in carbs, so you can indulge your fry addiction without going off the rails.
Ingredients:
- 3 whole kohlrabi bulbs
- 1-2 teaspoons extra-virgin olive oil
- Salt and pepper OR an herb blend (I used Melissa’s Produce Garlic and Herb
Instructions:
- Heat the oven to 425F degrees. Get out a baking sheet.
- Cut off the stems and any green sprouts from the kohlrabi bulb, and peel the bulb, using a vegetable peeler or small paring knife. I prefer a knife, but suit yourself.
- Cut each bulb through into crosswise (horizontal) slices about 1/4 to 1/3 inch thick. Stack these circles and slice lengthwise into matchsticks (the shape of fries). Dry off the fries using paper towels. Put the kohlrabi into a big bowl, add a splash of olive oil, and toss to coat. I don’t like it drenched; I want the taste to be about the vegetable, not about the oil. Add a few pinches of your preferred herb blend, or simply use salt and pepper to season them.
- Arrange the fries on the baking sheet so that none of them touch. This might seem tedious, but if they are piled atop each other they are less likely to get properly browned and will steam more than oven-fry.
- Bake for about 5 minutes; remove from oven, use a tongs or spatula to flip the fries, and return to the oven for another 5 minutes. Test with the tine of a fork to make sure they are tender. Keep them in the oven another minute or two if needed until they are tender to your liking, and browned. If they haven’t browned yet, you can also run them under the broiler for 30 seconds of so. (Ovens vary, so I’m giving you options.)
- These will be less crisp than a potato fry, but utterly delicious!
- Serves 3 (allow 1 kohlrabi per person).
