Baked Kohlrabi Fries with Greek Tzatziki

• Vegetarian
• Gluten free

• Produce

  • 1 English cucumber, large
  • 2 cloves Garlic
  • 1 Kohlrabi, large bulb

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil, Extra Virgin
  • 1 tsp Red wine vinegar

• Dairy

  • 1 cup Greek yogurt, non-fat

Found on stephinthyme.com

Description

Ingredients

• 1 large bulb kohlrabi, ends removed and sliced into ½ thick home fries
• ½ tbsp extra virgin olive oil
• salt and pepper, to taste
• 1 cup non-fat Greek yogurt
• 1 large English cucumber, grated and excess water squeezed
• 2 tbsp extra virgin olive oil
• 1 tsp red wine vinegar
• 2 cloves garlic, crushed
• salt and pepper, to taste

Directions

• 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. 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.
• In a mixing bowl, combine the Greek yogurt, drained cucumber shreds, olive oil, red wine vinegar, and crushed garlic. Stir to combine. Season to taste with salt and pepper and stir again. Cover and chill for four hours, or ideally overnight.
• 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 ½ size fries.
• Place raw kohlrabi on a large rimmed baking sheet (I lined mine 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.
• 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.