Low-Carb 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.
Kohlrabi might be a new vegetable to you, but cutting it into matchsticks and making fries out of it is out-of-this-world good!
I’m always in search of new vegetables, aren’t you? Kohlrabi is my newest vegetable crush, and I want you to try it. Kohlrabi is also predicted to be one of the hottest vegetable trends for 2018, according to my vegetable guru Robert Schueller from Melissa’s Produce.
Let’s be trendy AND eat deliciously, shall we?
What is kohlrabi?
It’s a bit of an ugly duckling vegetable, or maybe even an aliens-are-among-us type of thing, with a knobby, bulbous root and spiky antennae stalks coming out of it. It looks like a root vegetable, but is actually grown above ground. The outside can come in three different colors – white, green and purple, but the insides are white and all the colors taste the same.
What does kohlrabi taste like?
To me, it tastes like a cross between very mild cabbage stem and cauliflower. Some people think it tastes like a broccoli stem, or turnips, but I say cabbage stem is the best match. That makes sense because it is a member of the cabbage family.
How do you prepare kohlrabi?
Wash the outside with water, dry it, and cut the leaves and stalks off if they are still attached (often supermarkets will already have cut off the leaves and stem). Peel away the fibrous skin of the bulb, and the bulb is ready to use. You can do this with a vegetable peeler or paring knife. The leaves and stalks can be stir fried or steamed for another use if you like.
How do you use kohlrabi?
- Sliced into salads (use a mandolin if you have one)
- Make a slaw out of raw kohlrabi by shredding it.
- Cut it raw into matchsticks and include it on your veggie tray for a party.
- Slice raw kohlrabi paper-thin and use as a wrapper for a small fish taco (suggestion by chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, N.Y.)
- You could grill the whole skin-on kohlrabi for 1 1/2-2 hours. Remove from grill and slice the top off, and scoop out the very soft flesh. (This is a suggestion from chef Jeremy Fox of Rustic Canyon Winebar in Santa Monica, Calif.)
- You can roast it in slices, like Valentina has done here.  I drew my inspiration for these fries from her. She does hers in slices, but you could cut it into cubes if you like (timing might be slightly less since the pieces will be smaller in a dice).
- Steam it and use it in many different dishes – frittatas, pasta, quick stir-fries. Once steamed, you can mash it using a potato masher or even an immersion blender. Mix it with a bit of Greek yogurt, some chives and a pinch of salt for a faux mashed spud recipe.
- Or of course, make Baked Kohlrabi Fries out of it!
Cut the bulb into matchsticks…
…splash with olive oil and season…
…line ’em up on a baking sheet…
…bake and voila! (I might have forgotten to set the timer so mine might be a tad burned, but you know what? I embrace the imperfect, and they tasted great with those little burny edges. That’s my story and I’m sticking to it.)
Carbs in Kohlrabi
About 2.6g net carbs and 27 calories per 100g (derived from 6.2 grams of carbohydrate per 100g minus 3.6 grams of fiber = 2.6g).
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Disclosure: Melissa’s Produce sent the kohlrabi and spice blend for recipe testing.
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