Earlier than scripting this recipe I needed to google what the English phrase for in the present day’s root vegetable is. Surprisingly I realized that kohlrabi is definitely fairly a German factor and most typical in German-speaking nations. That’s why the phrase kohlrabi was apparently integrated into the English language. Appropriate me if I’m improper. The dictionary says that kohlrabi can be much less generally referred to as cabbage turnip or stem turnip, so I’ll stick to kohlrabi within the hope that non-German audio system will perceive what I’m speaking about.
Kohlrabi is a small cabbage that I vividly keep in mind from my childhood. It’s a type of greens that we might all the time eat uncooked as youngsters, alongside with carrots or cucumbers. Because it has fairly a gentle and juicy style, I nonetheless love nibbling on it. Nonetheless, I by no means actually prepare dinner with it. Or not less than I haven’t till not too long ago. A sort reader requested me the opposite day why there are not any recipes with kohlrabi on my weblog or in my cookbook. I messaged her again that this was not intentional, however that I merely by no means prepare dinner with kohlrabi. Since I’m continuously trying to increase my horizon and my expertise within the kitchen, I took on the kohlrabi problem the opposite day and that’s how in the present day’s weblog submit began.
Making kohlrabi fries might be not essentially the most artistic method to prepare dinner with the small cabbage, however it’s a reasonable and simple method to incorporate extra veggies into your food regimen. As kohlrabi wants much less time within the oven, it’s also a easy and tremendous fast lunch or dinner recipe. I bake it in avocado or coconut oil as these are two plant-based oils that may stand up to greater quantities of warmth. As I’m an enormous fan of cajun spice I added it to the kohlrabi together with a bit little bit of flour to get a pleasant crust. Clearly I’m not deep-frying the kohlrabi, subsequently the fries usually are not tremendous crunchy.
I served it with my go-to mayonnaise made with white almond butter, apple cider vinegar, and a few different staple substances. It comes collectively in a couple of minute and requires no meals processor or blender.
Heavenly for physique and soul, as a result of …
… kohlrabi is simpler to digest than different cabbages. You can’t actually examine it to broccoli or Brussels sprouts by way of nutrient density, however kohlrabi does comprise fairly a excessive quantity of Vitamin C. 100 g of kohlrabi incorporates about 60 % of the each day beneficial quantity of Vitamin C. When it comes to minerals, kohlrabi incorporates a superb quantity of potassium, which is very essential for individuals with cardiovascular issues. Apart from potassium, kohlrabi additionally incorporates a good quantity of calcium, magnesium, and iron. The purple variations are particularly wealthy in anthocyanins, that are plant-compounds generally present in blue or purple meals akin to blackberries or blueberries. Anthocyanins are highly effective antioxidants, which is why I normally go for the purple kohlrabi. Sadly, you need to eat the peel while you need to profit from the antioxidants, which could be laborious later within the season as it could get fairly laborious the longer it’s saved. However in the event you discover recent, natural purple kohlrabi, you possibly can undoubtedly eat the peel.
When is kohlrabi in season?
In Germany, Austria, and Switzerland kohlrabi is regionally grown from June to September. It’s fairly reasonably priced, much like potatoes I’d say. Within the winter months, kohlrabi is imported from Italy and Spain. You can even benefit from the leaves much like the leaves of beetroot. I normally add them to stir-fries.
Since kohlrabi season is nearly to start out, do attempt in the present day’s recipe for a seasonal and native snack.
Get pleasure from!
xx
Lynn
20-minute kohlrabi fries
Complete Time: 20 minutes
Yield: 2 1x
For the fries:
- 2 kohlrabi cabbages
- 1 tablespoon of avocado or coconut oil (see notes)
- 2 tablespoons of cajun spice (see notes)
- 2 tablespoons of spelt flour (see notes for a gluten-free possibility)
- sea or rock salt
For the mayonnaise:
- 2 tablespoons of white almond butter
- 3 tablespoons of water
- 2 tablespoons of extra-virgin olive oil
- 1 teaspoon of dijon mustard (no sugar added)
- 1 teaspoon of recent lemon juice
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of maple syrup or honey
- sea or rock salt and pepper to style
Directions
- Peel the kohlrabi and reduce it into lengthy fries. Place them in a bowl and add the remaining substances apart from the salt and blend properly.
- Pre-heat the oven to 200 °C fan setting. Place the fries on a backing sheet coated with baking paper. Be certain that they don’t contact one another. Bake the fries for 10 minutes, then flip them round and bake for an additional 5-10 minutes.
- Whereas the fries are baking, make the mayonnaise by merely whisking all substances collectively. Season with salt and lemon juice to style.
- Season the kohlrabi fries with salt and serve with the mayonnaise.
Notes
- I take advantage of store-bought cajun spice, however you possibly can simply make your personal. Merely combine 1 tablespoon of paprika powder with 1 teaspoon of thyme, 1 teaspoon of majoram, 1/4 teaspoon of cayenne pepper and 1/4 teaspoon of freshly floor black pepper.
- Use 2 tablespoons of potato starch or gluten-free flour as an alternative of spelt flour for a gluten-free model.
- Since I bake these fries on excessive warmth, I take advantage of a heat-resistant oil akin to avocado or coconut oil. If you don’t want to make use of both because of environmental causes you should use any heat-resistant plant oil akin to rapeseed oil (although it isn’t my most popular sort of oil).
- Prep Time: 5
- Prepare dinner Time: 15
