Monday, June 10, 2013

Oven Roasted Kohlrabi Fries

Boy, the last week sure flew by, and while the kohlrabi waited patiently in the crisper, I may have unintentionally limited my options for it.  When I finally found time to research methods of cooking it I learned that a raw preparations can be a good option for kohlrabi.  Shaved over a salad or julienned in a slaw for instance.  Unfortunately, after a week its likely that my kohlrabi will not be that tasty raw, but I still wanted to  prepare it in a way that wouldn't hide its flavor.  To that end we have a simple roasted preparation that I served alongside some salmon and Swiss chard (separate post).

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Kohlrabi (bulb only)

1 large kohlrabi – peeled, tough outer layer sliced off; cut into 1/4" sticks
Olive oil
Salt and pepper to taste
1/2 tsp finely chopped fresh oregano
1/2 tsp finely chopped fresh parsley
Freshly grated Parmesan cheese

Heat your oven to 400 degrees. In a bowl, combine the kohlrabi, salt, pepper, herbs and olive oil and toss to coat.  Lay out the kohlrabi on the baking sheet in a single layer. Bake, stirring once or twice until they start to brown, 15-20 minutes. When they start to get brown, sprinkle the Parmesan over and bake for another five minutes. Serve immediately.

These kohlrabi fries were delicious! They had a texture that you might expect from potatoes, but with a much more complex flavor. Sort of similar to the taste of broccoli stems with a peppery hint you'd get from a radish.  

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