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.
This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s