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Kohlrabi Home Fries with Thyme Aioli


Preheat the oven to 425 degrees.


For Fries
2 lb. kohlrabi, peeled cut to 3 in spears
2 tbs. olive oil
½ tsp. kosher salt
¼ tsp. garlic powder
⅛ tsp. ground black pepper

For the Aioli
1 egg
2 garlic cloves, crushed
1 tbs. fresh thyme, chopped
1 tsp. lemon juice
¼ tsp. kosher salt
¾ cup sunflower oil


On a large rimmed baking sheet, toss the kohlrabi with the oil, salt, garlic powder, and pepper. Scatter the kohlrabi across the baking sheet in a single layer and bake for 35 to 40 minutes until lightly browned, shaking them up halfway through to evenly brown all the sides.
Meanwhile, make the aioli by adding the egg, garlic, thyme, lemon juice, and salt to a blender. Blend on medium speed for a few seconds until well combined. While the blender is running, add the oil in a very slow, steady, and thing stream until the mixture emulsifies. don’t try to rush the stream of oil; the emulsification starts slowly, but you’ll hear the sound of the motor change as the aioli thickens and starts slapping the side of the blender. when the aioli turns opaque and smooth, transfer to a small bowl and serve with the kohlrabi fries.
Recipe by Linda Ly