The baked kohlrabi sticks are spicy and tasty. They are an excellent alternative to classic baked potatoes and can be prepared by alternating the most diverse and favorite spices, of course. Its taste is similar to that of turnip, as they are related, but it is less intense and has a sweet aftertaste. Kohlrabi was an important ally in wartime, especially in Germany, as it stores well and was abundant. After the war, it fell into disuse, probably also because it was consumed in abundance and often, for lack of other options, at every meal.
However, in recent years, kohlrabi has made a comeback on tables, fortunately. Indeed, it would be a shame not to take advantage of this tasty and versatile vegetable.
If you also like kohlrabi, try these recipes of mine:
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2.6 lbs kohlrabi
- 2 teaspoons sweet paprika
- 1/2 teaspoon hot paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme (dried or fresh)
- 2 teaspoons salt
- 5 tablespoons vegetable oil
Steps
To prepare the baked kohlrabi sticks, preheat the oven to 410°F (fan-assisted) and line a baking tray with parchment paper.
Peel the kohlrabi and cut it into slices about 0.8 inches thick, then cut the slices into sticks about 0.8 x 0.8 inches thick. Put the sticks in a bowl and add the sweet paprika, hot paprika, garlic powder, onion powder, thyme, salt, and oil. Mix well so that all the kohlrabi sticks are coated with the spices and oil.
Place the sticks on the baking tray lined with parchment paper, side by side, in a single layer, without overlapping them. Bake at 410°F for 15 minutes, then turn them one by one and bake again at 410°F for 15-20 minutes, until golden. During baking, occasionally open the oven to release the steam that forms inside, so the sticks will be crispier.
Remove your kohlrabi sticks from the oven and serve them immediately as a side dish or with an aperitif, for example, accompanied by a sauce of your choice. I often accompany them with a sauce made with sour cream, mustard, salt, pepper, and a bit of thyme.
Suggestions
If you prefer, you can also cut the kohlrabi into cubes, as you would for potatoes, for example. In that case, the cooking time will need to be adjusted, and it will take a few minutes less.
