Kohlrabi, Coconut, and Chili

A quick survey of friends and colleagues revealed a nearly universal shrugging of shoulders when it comes to kohlrabi. While it is a gorgeous, purple vegetable it is also something of a mystery. Luckily, the dear husband found a recipe for Chili-Dusted Kohlrabi Fries over at Five and Spice that appealed to me right away. (And even luckier was the presence of a test audience of 10+, over for evening cocktails!)

Kohlrabi is a member of the same family as broccoli, turnips, kale, and cabbage, and was "created by artificial selection." Its turnip-like texture and broccoli scent are a bit confusing to the first-time cook but they work really well together when roasted.

When preparing, be careful to cut away both of the tough, fibrous layers of peel or you may end up with something too bitter and stringy for most tastes. In this recipe, the fries are coated in coconut oil (my choice - vegetable or olive oil would also work), tossed with chili powder, cumin, and sea salt before roasting in the oven.

Paired up with yogurt mixed with cilantro and lime juice, the fries were a modest hit and will probably be back on the menu later this summer!