By Martha Rose Shulman for New York Times Cooking – submitted by Judi, Carnegie Hill CSA Today’s recipe is a surefire way to impress your family – kohlrabi fries! And they are not deep fried, so you won’t be feeding your family too much fat. It’s a simple recipe, and a quick one, so you won’t get tied up in the kitchen all night.
• The kohlrabi sticks can be cut several hours in advance and refrigerated until you are ready to fry them.• If you really don’t want to fry these, they can be floured, brushed or sprayed with the oil and baked in the oven.