2021 Week 12 Newsletter
Recipe & Pic From Dishing Up The Dirt
Roasted kohlrabi is just so sweet and tender, and now that we're temporarily enjoying some cooler evenings, I feel confident in telling you to heat up your oven again! Serve these on their own as a snack or as a side for burgers.
~Rae
Cilantro-Yogurt Sauce
3/4 cup full fat plain yogurt
1 small clove of garlic, minced
2 Tablespoons minced cilantro
1 teaspoon honey
1 teaspoon extra virgin olive oil
pinch of salt
Curried Kohlrabi Fries
1 1/2 - 2 pounds kohlrabi, peeled
2 1/2 Tablespoons chickpea flour (can sub with all purpose flour if need be)
1 teaspoon good quality curry powered
1/8 teaspoon crushed red pepper flakes
pinch of salt
4 Tablespoons peanut oil
Minced cilantro for serving
Flakey sea salt for serving
Whisk together all the ingredients for the yogurt sauce. Taste test and adjust flavors as necessary. Set aside.
Slice the peeled kohlrabi into 1/2 inch thick rounds Slice each round into thin strips (about 1/2 inch thick).
In a large bowl whisk together the flour, curry powder, red pepper flakes and salt. Add the kohlrabi and toss until evenly coated.
Heat the oil in a large heavy bottom cast iron skillet over medium-high heat. When hot, add the kohlrabi in a single layer (you may have to work in batches). Cook on one side until browned, about 2 minutes. Flip and continue to cook until all sides are a dark-golden brown. The whole process of frying should only take about 5-6 minutes. Remove from the heat and drain on paper towels.
Serve with minced cilantro, flakey sea salt and the yogurt dipping sauce.