Oh, how American’s love French fries, myself included included. The crispy, greasy, fried potato is the perfect burger companion. For a healthy alternative that is just as satisfying, I’ve created an oven-baked version with sweet potato and kohlrabi and a creamy garlic sauce for dipping. The sweetness of the potato is a perfect balance for kohlrabi, which has a slight bitter taste. Enjoy as an appetizer or pair with a hamburger or your favorite sandwich for healthy pub grub at home.
Ingredients: 1 large sweet potato 1 large kohlrabi bulb 1½ tablespoons olive oil 1 teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon pepper ½ cup plain non-fat Greek yogurt 2 teaspoons whole grain Dijon mustard 2 cloves minced garlic
Preheat oven to 450 degrees Fahrenheit. Peel sweet potato and kohlrabi and cut into fry shaped strips.
Place sweet potato and kohlrabi strips in a large bowl and drizzle with olive oil. Sprinkle with paprika, salt and pepper and toss to evenly coat.
Arrange vegetables in a single layer on a large baking sheet and bake for 15 minutes. Remove from oven and flip with a spatula. Continue baking for 15 to 25 minutes, until golden brown.
Meanwhile, add yogurt, mustard and garlic in a small bowl and stir to combine, creating a creamy garlic sauce for serving.
In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table with my easy stir fry recipe. Earthy mushrooms compliment the asian greens and kohlrabi in this low-sodium meal. For a vegetarian version, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.
Ingredients: 1 medium kohlrabi bulb with leaves attached 1 medium or two small bok choy 2 teaspoons canola oil 1 teaspoon sesame oil 2 cloves garlic, minced 1 teaspoon fresh grated ginger 3.5 ounces oyster mushrooms, sliced 8 ounces raw shrimp, defrosted if frozen 2 teaspoons coconut aminos (gluten-free choice) or low-sodium soy sauce Brown rice, prepared
Remove leaves from kohlrabi bulb and roughly chop. Peel and dice kohlrabi bulb. Roughly chop bok choy, separating the light green stems from the darker top leaves. Set vegetables aside.
Heat oils in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for about 30 seconds, until fragrant. Add kohlrabi bulb and bok choy stems and sauté for 3 to 4 minutes, tossing with a spatula. Add kohlrabi and bok choy leaves and mushrooms. Continue cooking for 3 to 4 minutes, until vegetables are tender and leaves are wilted.
Push vegetables to the sides of the wok or skillet and place shrimp in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
Add coconut aminos or soy sauce and stir to evenly coat and mix shrimp with vegetables. Serve over brown rice and sprinkle with a little more coconut aminos or low-sodium soy sauce if desired.
Nothing reminds me of the beach more than grilled seafood, and this recipe will have you day dreaming about your last vacation. I added a refreshing and slightly crunchy kohlrabi slaw to these fish tacos, which was inspired by the beautiful purple produce that arrived in my farm share from Sustainable Harvest Farm. Pair this with your favorite tropical beverage as you bring the taste of the beach to your backyard. I like to enjoy mine with a mojito or margarita and start the meal with chips and salsa.
Kohlrabi Slaw Ingredients: 1 medium kohlrabi 2 tablespoons cilantro, roughly chopped 1 lime 1 tablespoon sorghum or honey 2 teaspoons olive oil ¼ teaspoon chili powder ¼ teaspoon salt
Grilled Fish Taco Ingredients: 1 pound skinless mahi mahi filets 2 teaspoons olive oil ½ teaspoon cumin ½ teaspoon chili powder ¼ teaspoon white pepper ¼ teaspoon salt 8 small wheat or corn tortillas 1 lime