Just to set things straight right from the start and to avoid any misunderstandings: these kohlrabi fries will not taste like potato fries. They will taste like kohlrabi. None the less they are a great low-carb, low-fat alternative for potatoes as a side dish alongside fish or chicken breast for instance.
Eaten with a salad and a curry ketchup they definitely can make a vegetarian meal on their own. If you replace the Worcestershire sauce with soy sauce this meal will be vegan.
Otherwise we are enjoying the last day of summer (according to the weather forecast), that is why I am keeping things short today.
- 1 large kohlrabi
- 1 teaspoon oil
- hot paprika powder
- sweet paprika powder
- curry powder, optional
- 4 tablespoons tomato paste
- 6 tablespoons water
- 1 tablespoon apple vinegar
- 1 tablespoon favorite curry powder
- 2 tablespoons sugar
- 1 teaspoon mustard
- 1 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce or soy sauce
- 1 teaspoon paprika powder
- cayenne pepper or chili flakes to taste
- For the kohlrabi fries preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
- Peel the kohlrabi, slice it and cut the slices into sticks resembling fries. Place them in small bowl, add the oil, hot or sweet paprika powder, some curry powder if you wish and some freshly ground black pepper. Mix well with your hands.
- Give the fries on a tray lined with baking paper (don't overcrowd the tray, they should have enough space and not touch each other too much) and bake for about 15 to 25 minutes according to how thick the sticks are. They should still have a bit of a bite at the end of the cooking time. Keep an eye on them as well, you don't want to become to burn. Place them in a serving bowl and add salt to taste.
- While the kohlrabi sticks are in the oven, prepare the curry ketchup. Place the tomato paste, water, vinegar, curry powder, sugar, mustard, garlic powder, Worcestershire sauce or soy sauce, paprika and cayenne or chili flakes to taste in a small saucepan. Mix thoroughly and bring to a boil while mixing almost all the time. It will not take long, about 1 or 2 minutes. Add 1 or 2 tablespoons extra water if the sauce seems to thick.
- The sauce can be served warm or cold and leftovers keep about one week in the fridge.