Move over cauliflower rice, we have another vegetable with a identity disorder and tastes great imitating a potato!
I am a huge kohlrabi fan, like really, it’s soo good raw with hummus or a chili lime mayo, and it’s even better in a salad with some apples.
So when I was at the grocery store the other day, the cashier rang through my kohlrabi and she asked me how I like to eat it. I listed the usually suspects: raw, in a salad, blah blah. She looked at me with genuine disappointment and said “yea that’s what everyone says, no one ever cooks it.”
Well.....that sounded like a challenge to me! True, I rave about this veggie all the time and I’ve never even tried to cook it, I felt like a fraud.
So obviously I came home that night and chopped up my kohlrabi into fingerling fries, drizzled them in a bit of oil with some pepper and thyme and bake at 350F for about 30 minutes. Well let me tell you, kohlrabi fries are delicious and taste like the perfect mildly starchy side dish.
Kolhrabi is a memember of the Brassica family, like broccoli, cabbage and kale. It has a high vitamin C content therefore is a good source of antioxidants.
Bake these baby up and get in a serving of vegetables with your next meal!
Amy Schell, RD, CDE