Kholrabi bulbs come in purple and green
What magic a CSA box brings. The mildly exotic veggies that appear in our weekly order often open our eyes to new flavors and textures. Little did we know from our box last week a diet changing vegetable would spring forth.
The magic came in the form of a root vegetable called kholrabi (kōl-ˈrä-bē). We were puzzled how to prepare this strange-looking vegetable known as a German turnip. The magic of Google led us to a kohlrabi fries recipe. We gave it a whirl and the world flipped upside down.
We had discovered healthy french fries.
Ok, ok. They don’t taste EXACTLY like McDonald’s fries. But they’re not far from a homemade style you often find at a barbecue. The texture is slightly different and the taste mildly similar to a broccoli stalk.
But I’m willing to bet if you unwittingly scooped kohlrabi fries onto your plate you couldn’t tell the difference. Or you may conclude your hosts had offered up some exotic potato.
Kholrabi fries taste even better when you learn they offer:
- About 50 calories per serving
- A solid dose of dietary fiber
- A low glycemic index (won’t spike blood sugar)
- B-Vitamins, Vitamin C, and Magnesium in good amounts.
Whatever’s opposite of the above you’ll find in standard potato fries.
KHOLRABI FRIES RECIPE
Kholrabi Fries for our Fish n Chips
- Preheat oven to 450 degrees.
- Remove the leafs from the bulb and peel like a potato. Cut into wedges or fries.
- In a small bowl toss fries with a small swuirl of olive oil, salt, pepper, and any other seasonings desired. (I like cajun or greek.)
- Place fries on a greased cookie sheet and place in the oven for 15 minutes.
- Flip fries and bake an additional 15 minutes. (For added crispness broil for the last 2 minutes)
- Remove from oven and enjoy with condiments of your choice. (Feel free to toss cooked fries in vinegar, parmesan, or whatever catches your fancy.)
