These baked kohlrabi home fries will melt in your mouth, but they still have enough bite and structure to pick up and dip into a tangy sauce. Simple, easy, and scrumptious. Serve these root vegetable fries with your favorite burger or enjoy them as a snack.

Baked Kohlrabi Fries With Tzatziki Sauce [Vegan]



For the Kohlrabi Fries:

  • 1 large bulb kohlrabi, ends removed and sliced into ½-inch thick home fries
  • 1/2 tablespoon extra virgin olive oil
  • Salt and pepper, to taste

For the Sauce:

  • 1 cup cashew yogurt
  • 1 large English cucumber, grated and excess water squeezed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 2 cloves garlic, crushed
  • Salt and pepper, to taste


To Make the Kohlrabi Fries:

  1. Rinse the cucumber and pat dry. Trim off both ends then shred cucumber using a grater. Lay cucumber shreds on a paper towel at the bottom of a colander. Set colander in the sink or over a bowl to let the cucumber shreds strain. Let sit for one hour.
  2. Take the ends of the paper towel(s) with the cucumber shreds in the center and twist and squeeze tightly to remove any excess moisture.
  3. Pre-heat oven to 400°F. Rinse the kohlrabi and pat dry. Trim off the tough ends. Slice the bulb in half, then slice each half into 1/2-inch size fries.
  4. Place raw kohlrabi on a large rimmed baking sheet, lined with a silicone mat. Drizzle olive oil over the fries and season generously with salt and pepper. Toss to coat then spread evenly in a single layer across the baking sheet.
  5. Bake for 15-20 minutes, flipping halfway through, until the fries can be pierced with a fork. Remove from oven and scoop onto a serving platter. Serve warm with tzatziki.

To Make the Sauce:

  1. In a mixing bowl, combine the cashew yogurt, drained cucumber shreds, olive oil, red wine vinegar, and crushed garlic. Stir to combine.
  2. Season to taste with salt and pepper and stir again. Cover and chill for four hours, or ideally overnight.

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