Kohlrabi, German for “cabbage turnip,” is a vegetable that’s worth adding to your repertoire. For starters, it pulls double-duty in the kitchen, as both its root and leaves are edible. You can consume kohlrabi root either raw or cooked and sauté the leaves as you would kale and other green leafy vegetables. Kohlrabi is also a nutritional powerhouse; it’s an excellent source of fiber and Vitamin C and a good source of potassium and Vitamin B6. Although you may currently be unfamiliar with it, kohlrabi is in season and available at most major grocery stores, so why not be the first of your friends to give it a try?
Kohlrabi Home Fries
1 ½ to 2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour, or semolina (more as needed)
2 to 4 tablespoons canola oil or grapeseed oil, as needed
Chili powder, ground cumin, curry powder, or paprika, to taste
- Peel the kohlrabi and cut into thick sticks, about ⅓- to ½-inch wide and about 2 inches long.
- Heat the oil over medium-high heat in a heavy skillet (cast iron is good).
- Meanwhile, place the flour in a large bowl and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
- When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan.
- Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
Recipe from The New York Times