Kohlrabi fries – by far my favourite way to enjoy this under-appreciated vegetable. And I’ll admit, I only recently fell in love with kohlrabi myself. This was all thanks to joining my local community garden and learning more about what we were planting and harvesting.
Before pulling some out of those community garden beds, I’d never really noticed the knobbly purple or green kohlrabi when shopping before. However, with a bit of interest and further reading, I found that kohlrabi was a cross between a turnip and a cabbage in flavour and behaved a bit the same way when cooking.
I also found it was better to get smaller bulbs, as they’re tender and sweet. In contrast, the larger bulbs can be quite fibrous.
What’s so great about kohlrabi?
So much in fact. Kohlrabi is rich in vitamin C and also contains potassium, vitamins B6, B9, B1, phosphorous and calcium. It’s also high in fibre, which is great for our digestive health.
Additionally, the kohlrabi leaves are also incredibly nutritious. With that in mind, I always suggest choosing a kohlrabi with the leaves still attached.
How do you prepare and cook kohlrabi?
The leaves are great in salads or in a very quick pan-fry. The kohlrabi bulb can also be eaten raw. Just peel off the tough outer skin, then grate and drizzle with olive oil, pepper and salt. Delish! Eating it raw is also the best way to get the full dose of all those lovely water soluble vitamins (like your Bs and C).
If you have leftover shredded kohlrabi consider making it into fritters to pan fry or even waffles. You could make them in just the same way as I make my parsnip waffles.
Other ideas include adding it into a creamy soup mix (like a potato and leek number), steaming it or roasting it into fries like my recipe below here.
Roasting is definitely one of my favourite ways to prepare kohlrabi, which is how these kohlrabi fries came to be. So, next time you see a kohlrabi don’t be afraid to pick it up and take it home!
I hope you enjoy these.
Kohlrabi friesCourse: SidesDifficulty: Easy
2 small kohlrabi, about 10cm in diameter
1 sprig rosemary, leaves removed and finely chopped
1 Tbsp coconut oil (Note: I use an Australian Tbsp measure, which is 20ml)
Salt & pepper to taste
- Preheat the oven to 200 degrees Celsius (390 F)
- Peel the thick layer of outer skin off the kohlrabi (I cut it off with a knife) and cut it into chunky-sized fries
- Drizzle the oil over the fries then add the rosemary and salt and pepper to taste
- Toss with your hands to ensure all fries are well coated
- Place in a single layer on a baking tray lined with baking paper. Bake for 10-15 minutes then flip, and bake for another 10 (everyone’s oven is different as is our choice of fry thickness so timing will depend on this. The first time you cook them just keep an eye on them and cook more or less as needed)
- Serve with a roast or have as a snack dipped in a gorgeous homemade mayo.
- Kohlrabi fries go perfectly with carrot fries so you can chop up a carrot or two and include in the recipe above also!