Kohlrabi Fries

February 2, 2018

Never know what to do with Kohlrabi? You know, that purple, alien-looking, veggie that appears in your CSA and at your local farmer’s market in the cooler months.

Yep. That one.

Maybe you’ve never even heard of kohlrabi before.

Either way, you’re in for a solution and a treat, all wrapped up in oil, salt, and a sense of adventure.

For years, I’d get kohlrabi in my CSA and have grand visions of adding it to stir fries or roasted veggies, but every time I’d let it languish in my vegetable drawer. To be honest, I was afraid it was going to taste bad or weird. Often, I’d forget about my grand plans in the middle of cooking because it can be tough to deviate from the familiar in the kitchen.
I will no longer let my kohlrabi languish because I now have the perfect, super simple way to use them.


I know, right? Seems so obvious.

And yet, not.

My wonderful sister-in-law gave me this idea, so I tried it out and the results were amazing, so I’m sharing them with you, too.

I like making kohlrabi fries alongside the more familiar sweet potato fries. One of my kids prefers the sweet potato fries while the other prefers the kohlrabi. So when I make them, there’s something for everyone.

This recipe works for sweet potato fries, too. So feel free to mix it up a little if you want a more earthy taste (kohlrabi) and a sweeter taste (sweet potato).

I’d love to know what you think about this way of making something delicious from the alien in your CSA.

Kohlrabi Fries:


2 medium kohlrabi, peeled and cut into strips that look like “french fries.” Should be about 1/4-1/2 inch thick. (avoid the super large kohlrabi. their flavor isn’t as great)

1 Tbs olive oil

1 tsp salt


Preheat the oven to 375 degrees.

Coat the fries with oil and salt. Place on a baking sheet, with space between each fry.

Bake in the oven for 15 minutes or until one side of the fries have browned.

Remove from heat and let cool just a bit before you dig in!

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