Skip your traditional way of French fries thinking. You don’t need potatoes to prepare one of your probably favourite dishes. Not only carrots might be a good alternative to make tasty chips, but also kohlrabi fits perfectly in the fry picture. You can turn kohlrabi into French fries with a healthier profile, read less carbohydrates, and a subtle touch of flavour without giving up the crunchy and crispy side of the French fries story.
The chips are seasoned with garlic, paprika and onion powder and are served with a delicious truffle mayonnaise which can easily be made by mixing mayonnaise with truffle oil. To create a gastronomic piece of heaven on earth, sprinkle some grated cheese over your French fries. Believe me, you won’t even miss the real thing. They will for sure become one of your favourite indulgences… that’s a promise.
Preparation
- Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit) and cover the baking tray with parchment paper.
- Peel the kohlrabi tubers and then cut the kohlrabi into thin fries.
- Boil the kohlrabi fries in plenty of water with a lot of salt until they are firm to the bite. This will take about 5 minutes. Next, drain them and put them on a clean tea towel so they can completely dry.
- In the meantime mix the garlic powder with the paprika powder, the onion powder and the olive oil. Season with pepper and salt.
- Spread the kohlrabi fries over the baking tray and next mix them with the herb oil. Then bake them for 15 – 20 minutes in the oven until golden brown and caramelized.
- In the meantime mix the mayonnaise with the truffle oil until you get a smooth truffle mayonnaise.
- Serve the kohlrabi fries with the truffle mayonnaise, some grated Parmesan cheese and fresh, finely chopped parsley.