Kohlrabi from Siena Farms in Sudbury, MA
Kohlrabi is another new favorite of mine. Based on appearance, when it arrived in my CSA box, it could have easily been confused with cabbage. Instead, it reminds me of a cross between radish and potato. This great textured vegetable is extremely versatile- whether you shave it raw for a salad, puree it for a beautiful side with meat or grate it for a latke alternative (as recommended by Ana Sortun at Oleana in Cambridge). Last night I chopped it up, seasoned to taste with fennel, coriander, paprika and cayenne and then roasted the strips in the oven with a little EVOO to make veggie fries. Delicious, served with Sorrel Yogurt Dipping Sauce on the side and Thyme Ginger Sole! Also, added bonus…this veggie is loaded with Vitamin C. A 135g serving has over 140% of your recommended daily intake. Delish!
2 cups sliced Kohlrabi, 1/3″ thick (Be sure to remove fibrous exterior with veggie peeler or pairing knife)
3/4 tsp fennel, toasted
3/4 tsp coriander, toasted
3/4 tsp cumin, toasted
salt and pepper to taste
2 Tbs EVOO
Seasoned Kohlrabi with Ground Fennel, Coriander, Paprika and Cayenne
Preheat oven to 350
Using a mortar and pestle, grind the roasted fennel and coriander. Mix with cayenne, paprika, salt and pepper.
Toss kohlrabi in spice blend and lay on cookie sheet in single layer.
Drizzle lightly with EVOO
Roast approx 15minutes until reached desired crisp and doneness. Tossing once.
Serve with tasty Sorrel Yogurt Dipping Sauce and you have yourself a guilt free snack or side!
Kohlrabi Fries with Sorrel Yogurt Dipping Sauce
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