Guilt free french fries? Yes, and so tasty too.
If you are unfamiliar with kohlrabi, please give it a try. It's a delicious, yet not too well known (at least with my friends and family), vegetable. Too me, it reminds me of broccoli stems. It's hard exterior needs to be peeled off to yield a very tender and lovely vegetable.
Here is what wiki says about kohlrabi:
Get smallish ones from your farmers market, as they are more tender and cook faster.
This recipe can't be more simple and yet, so, so delicious.
2 small to medium kohlrabi, peeled and julienned
1/2 half medium onion, sliced thinly
2 Tbsp. unsalted butter
1 tsp. kosher salt
1/2 tsp. freshly ground, black pepper
Place a large skillet on stovetop, turn on medium high. Melt butter, waiting until foaming stops. Add sliced onions, toss and saute. Cook about 5 minutes until onion is soft and begnning to brown. Add julienned kohlrabi and turn to medium low. Add salt and pepper. Continue cooking for about 15 minutes, stirring frequently. Put burner on low if your pan is too hot, slow cooking allows this vegetable to cook through. Check for doneness, piercing with fork. If fork goes through easily, then it's ready. If at this time, your fork doesn't go through the kohlrabi, turn to low and cover the skillet. Let sit on the lowest stovetop setting for another five minutes until your vegetables are soft and golden brown.
Here's what I say about kohlrabi...... YUM!