A case of the cold robbies?!?!
Jun. 16th, 2015 08:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, with a subject header I have undoubtedly used before (too much Pogo in my formative years): Baked Kohlrabi Fries.
2 lbs kohlrabi, skinned and cut into matchsticks no larger than a finger
1 Tbsp lemon juice
1 tsp soy sauce
2 Tbsp olive oil
6 Tbsp flour
1/2 tsp garlic powder a bunch of cloves of fresh garlic, crushed
1/2 tsp chili powder
1/8 tsp salt
Warm the oven to 325 and line a rimmed baking sheet with parchment or foil. Mix together the dry ingredients. Toss together the wet ingredients and add the kohlrabi. Sprinkle the dry mixture over and toss well until everything is all well coated. Spread the kohlrabi over the baking sheet and bake for about 30 minutes, turning half way through, or until the fries are golden and slightly crispy. Serve warm.
What worked: This was excellent. Enough of a chili kick to zing the mouth but not so much that it burned. I don't mind kohlrabi but I don't seek it out, so this was a good way to use it.
What didn't: They weren't that crispy. I probably need to slice the kohlrabi thinner, despite following the directions and making them the approximate width of my index finger.
Will I make it again? This may become our go-to for kohlrabi when we're not making it into coleslaw.
2 lbs kohlrabi, skinned and cut into matchsticks no larger than a finger
1 Tbsp lemon juice
1 tsp soy sauce
2 Tbsp olive oil
6 Tbsp flour
1/2 tsp chili powder
1/8 tsp salt
Warm the oven to 325 and line a rimmed baking sheet with parchment or foil. Mix together the dry ingredients. Toss together the wet ingredients and add the kohlrabi. Sprinkle the dry mixture over and toss well until everything is all well coated. Spread the kohlrabi over the baking sheet and bake for about 30 minutes, turning half way through, or until the fries are golden and slightly crispy. Serve warm.
What worked: This was excellent. Enough of a chili kick to zing the mouth but not so much that it burned. I don't mind kohlrabi but I don't seek it out, so this was a good way to use it.
What didn't: They weren't that crispy. I probably need to slice the kohlrabi thinner, despite following the directions and making them the approximate width of my index finger.
Will I make it again? This may become our go-to for kohlrabi when we're not making it into coleslaw.
