Smoky Kohlrabi Fries with Roasted Garlic Aioli

Kohlrabi is a vegetable that channels its extraterrestrial spirit. It's an alien-like orb with tentacle-like stems and leaves and is one of the weirdest looking garden growths I've ever met.

I started my kohlrabi seeds indoors this year, and out of about a dozen seeds, about 6 made it past the seedling stage and into the ground. Of those six, three were shadowed out of sunlight by the giant carrot tops, leaving three preciously weird kohlrabi for me at harvest time last week.

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I've done kohlrabi on the grill in the past, and also made shredded kohlrabi slaw. But this time, kohlrabi fries is where the wind took me.

These kohlrabi fries are dusted with a mixture of smoked paprika, and curry powder, and a bit of flour. I tossed them in olive oil and baked them for about 25 minutes at 350°F.

Regular old ketchup wouldn't be good enough for these homegrown fries. They deserved aioli. Roasted garlic aioli!

So alongside the kohlrabi fries, I wrapped up a bulb of garlic drizzled with olive oil and stuck it in the oven for about 40 minutes until it was fragrant and glorious.

Once the garlic had cooled enough to handle, I made the aioli.

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Roasted Garlic Aioli

Ingredients

• 1 egg yolk
• 1 t ground mustard
• 1 t honey
• juice of 1/4 lemon
• 1T apple cider vinegar
• 6 cloves of garlic, roasted
• 1/2 c - 2/3 c olive oil

Directions

• Use a stick blender or regular blender to combine all of the ingredients except the olive oil.
• Once combined, very slowly drizzle the olive oil in while blending, until the aioli reaches the desired thickness.
• This recipe makes much more than you'll need for your fries, unless you've got loads of fries.
• Store it in the fridge once you're done and it'll last up to a week (if you don't finish it before then like we did).

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These fries had a bit of smoky flavor from the smoked paprika, and the mellowed out sweet roasted garlic aioli was the perfect compliment to these homegrown kohlrabi fries.

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All content and photos by @jaymorebeet, taken on August 14, 2017 with a Canon 7D Mark II.