A quick post for a quick dish…. I cooked up the Afghan Ratatouille from my cookbook, Silk Road Vegetarian and instead of pairing it with basmati rice, I wanted a change up. So I opted for kohlrabi fries. They are actually not too fried, and coated in a perfect blend of chili powder, cumin and curry. They are harder than french fries, but so much healthier. When cooked, the flavors intensify as the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows.
Vegetarians in Paradise (not NY right now #freezing) predicts a hearty comeback for this neglected member of the Brassica oleracea family, (I used to be a Science teacher so had to throw in the nomenclature) more commonly called the cabbage family. Some people have mistakenly labeled kohlrabi a cross between a cabbage and a turnip. This is understandable since both are members of the brassica family, but they are not of the same species.
I can only guess that other more pungently flavored vegetables like broccoli, cauliflower, and asparagus have simply upstaged the kohlrabi whose flavor is mild and delicately sweet, its texture, crisp and moist. Though the flavor of kohlrabi is unassertive, delicate hints of cabbage and broccoli come to the foreground.
For those unfamiliar with this ancient jewel of a vegetable, its appearance somewhat resembles a hot air balloon. Picture the turnip-shaped globe as the passenger section; its multiple stems that sprout from all parts of its globular form resemble the ropes, and the deep green leaves at the top represent the parachute (#goodimagination). Kohlrabi is often mistakenly referred to as a root vegetable, but in fact it grows just above ground, forming a unique, turnip-shaped swelling at the base of the stem. Now that we got a visual of the non root vegetable, without further ado is the recipe…. Yields: 4 servings
1 1/2 – 2 pounds kohlrabi
1/4 cup olive oil
1 tablespoon rice flour or chickpea flour
1/4 teaspoon chili powder or paprika
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
Sea Salt, to taste
- Peel the kohlrabi and cut into thick slices, about 1/3 to 1/2 inch wide.
- Heat oil over medium high heat in a heavy skillet. Meanwhile, combine the flour and spices into a large bowl so they are lightly coated.
- When the oil is sizzling, carefully add the kohlrabi into the skillet in batches. Cook on one side until it’s browned, about 3 minutes. Then turn the pieces over to brown on the other sides. Once done, drain on paper towels, and sprinkle with salt. Serve hot.