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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Curry Kohlrabi Fries

Curry Kohlrabi Fries

1 teaspoon cumin
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon ancho chili powder
¼ teaspoon fenugreek
¼ teaspoon black pepper
2 tablespoons kosher or sea salt
3 kohlrabi bulbs, leaves and stems removed
¼ cup olive oil

Tangy Yogurt Sauce
½ cup Greek yogurt
Juice of ½ lemon
2 teaspoons dried dill
¼ teaspoon paprika

Preheat oven to 425°. In a small mixing bowl, combine spices and salt.

Peel kohlrabi, and cut into ¼-inch-thick strips. Toss with olive oil in a large bowl. 

Add spice mix, and toss to coat each strip. Spread in a single layer on a baking sheet.

Bake 15 minutes. Flip, and bake 10 more minutes.

Combine all sauce ingredients. Serve with warm fries.

livenaturallymagazine.com

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