Kohlrabi

This vegetable is fabulous eating raw and added to salads, and makes deliciously satisfying and healthy fries. Serve them with tomato sauce, chilli sauce or make your own dipping yoghurt by mixing together natural yoghurt, a squeeze of fresh lime juice and a small handful of fresh coriander leaves. Season to taste and enjoy!

Spiced kohlrabi fries Recipe

Ingredients

1 tbsp semolina (Market Organics, Stalls 45-55, I Shed)
salt flakes (Market Organics, Stalls 45-55, I Shed)
750 grams–1kg kohlrabi, peeled and cut into 1cm thick x 5cm long sticks (Benny’s Fruit Corner, Stalls 1-2, H Shed)
cayenne pepper (Green Valley Spices, Stalls 36-40, B Shed)
ground cumin (Green Valley Spices, Stalls 36-40, B Shed)
ground coriander (Green Valley Spices, Stalls 36-40, B Shed)
smoked paprika (Green Valley Spices, Stalls 36-40, B Shed)
cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
3 tbsp olive oil (Dianne’s Delights, Shop 43-46, Dairy Hall)

Method

Place semolina in a bowl and season to taste with salt.

Toss the kohlrabi in the semolina to lightly coat.

Make a spice mix with the cayenne, ground cumin, ground coriander, paprika and cracked pepper, adjusting the quantities to suit your taste.

Heat oil in a heavy-based frypan over medium-high heat and fry the kohlrabi in batches, being careful not to overcrowd the pan, for 2-3 minutes each side, until brown. Remove cooked kohlrabi fries to a plate lined with paper towels as you go, and sprinkle immediately with the spice mix.

Serve hot.