I know you’re halfway out the door, on your way to catch your ride down the shore, but stay with me for a bit longer.
Today, I’m going over two other easy ways to use spiralized kohlrabi (aside from raw, as I showed yesterday.)
Two tasty ways to use spiralized kohlrabi are…. baking and sauteeing!
You can bake kohlrabi to bring out its natural taste while infusing other flavors as it roasts. You can make side dishes with roasted kohlrabi or you can even make fries. These fries are lower in calories, carbohydrates and starch, so they’re friendly on the hips. I love these kohlrabi fries on top of a steak salad:
You can season kohlrabi anyway you’d like, but for the fries, I went with salt, pepper, olive oil and smoked paprika – a fantastic flavor combination. When you’re baking, make sure to lay the kohlrabi out so they don’t overlap very much (it won’t give them the chance to harden.)
For this recipe:
Smoked Paprika Kohlrabi Fries
- 1 large kohlrabi peeled, Blade B
- 1 tablespoons extra virgin olive oil
- 3 teaspoons smoked paprika
- fine sea salt and ground pepper
- Preheat the oven to 425 degrees F.
- Trim the kohlrabi noodles so that they are serving friendly.
- Spread the kohlrabi noodles out on a baking tray and drizzle over the olive oil, sprinkle over smoked paprika and season with salt and pepper, generously. Toss to coat thoroughly.
- Bake in the oven for 10-15 minutes and then flip over. Bake for another 10-15 minutes or until browned, flipping every 5 minutes if necessary (if your oven starts burning the fries.)
Hello – make pasta and noodle dishes, using kohlrabi! Kohlrabi has a slight taste of broccoli, a consistency stronger than zucchini and spiralizes just as easily as cucumbers and zucchini. Kohlrabis yield perfect spirals that are ideal for baking noodle or pasta dishes.
Simply sautee the kohlrabi with some extra virgin olive oil and garlic and season with salt and pepper: there you have it, a blank canvas for a spaghetti dish – add some crab meat, shrimp, fresh parsley and you’re on your way to eating a light, fresh, low-calorie and low-carb dish of noodles.
For the recipe above, I did exactly that (sauteed in garlic, olive oil and salt and pepper) and just topped with some gorgonzola cheese.
Other ways to use kohlrabi
Of course, there are other ways to use kohlrabi, such as:
- Baking into frittatas and omelettes, as half moons or noodles (think: spaghetti frittata!)
- Adding to salads, as half moons
- Adding to soups, as noodles
- Grilling, as half moons
- Steaming, as half moons
For more ways on how to use kohlrabi, check out this handy article by The Kitchn, one of my favorite sites for cooking tips!
Which way do you prefer your kohlrabi: raw, baked or sauteed?