Kohlrabi Fries ~A Recipe for Snack Time or a Side Dish

Thanks to our weekly produce box, we get to enjoy things like parsnips, apriums, and kohlrabi regularly (when they're in season, of course).  This week, our kohlrabi was made into fries.  Except they were baked.  They make a delicious snack or side dish.  Kohlrabi (or German turnip) is actually of the cabbage family and is a good source of fiber, Vitamins C and B6, Copper, Manganese, Magnesium, and Phosphorus. It's also gluten-free and GAPS and Paleo legal.  We call these Baby Fries because they're only a couple inches long.

Kohlrabi Fries

• 3-4 kohlrabi bulbs, pealed and chopped into baby-sized fries
• 2 tablespoons expeller-pressed coconut oil
• seasoning of choice (garlic powder, salad dressing seasoning, etc.)
• salt & pepper

1. Preheat oven to 450º.  Peal & chop kohlrabi bulbs.  Be sure to really peel them well or you will end up with tough fries.  
2. If your oil is solid, melt it, then pour over fries and toss to coat.  Lay the fries in a single layer on a baking sheet.  Generously sprinkle seasoning over fries.
3. Bake for 20 minutes or until browned.  Sprinkle with salt and pepper.  Serve warm.

~ Browse more Riddlelove recipes here. ~ 

I'm sharing this at Monday Mania, Real Food Wednesday, SImple Lives Thursday, Fight Back Friday.