Kohlrabi Fries Anyone?

Mel Ziegler is an Advocare Nutritional Advisor who will be joining the blog as a guest contributor. Today’s contribution provides her insight on using your Kohlrabi. This recipe is from a couple of weeks back.

In the Kashmir valley in north India and is there known as ‘Monj-hakh’,[5] ‘monj’ being the round part, and ‘hakh’ being the leafy part. I call Kohlrabi the “alien veggie” people haven’t really heard of, you can never find it in the grocery, and if there is a siting of one….was there really? Kohlrabi is a beautiful root veggie that, just like Turnips or Parsnips, is not to be feared. Although all palettes vary, for me Kohlrabi tends to lend an “apple or celery” kick and sometimes even broccoli stalk flavor to it’s bite. It is high in potassium and fiber and can be treated just like your other root veggies so don’t fret!

Preheat oven to 425
  • 2 Kohlrabi (1 Kohlrabi, 1 Turnip, 1 Parsnip here) stems, leaves removed
  • 1 1/2 teaspoon Olive Oil (I used Duck Fat!!)
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Sea Salt
  • Pepper to taste
Wash veggies and peel outer skin. Slice veggies into “sticks.” In a medium bowl, toss root fries with oil, cumin, chili powder coating them well and evenly. Place parchment paper on a baking sheet. Spread your Kohlrabi fries (and their root friends…) evenly on sheet, sprinkle with salt and pepper and place in oven for 25 minutes; flipping once until soft and they begin blistering and turning golden. Remove.
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