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For those of you who are unfamiliar with Kohlrabi, I meant to put one aside to photograph but unfortunately I used them all in this dish.  I'll try to get a photo of a whole one photographed soon, but in the meantime, you can google it.  I used a green one.  Rarely do I even find the purple ones around here.

Kohlrabi is versatile yet highly underrated little knob...  it has a hearty crunch, and can be as juicy as an apple (though not fruity sweet). It can be eaten raw or cooked, roasted, baked, boiled, broiled or fried and, and has a mild flavor that can be dressed up or down to complement your mood or your meal.

Though Kohlrabi isn’t technically a root vegetable, it functions much like one.  Its got a taste that seems to cross broccoli and cabbage with a hint of a low impact radish.  For the purposes of this recipe I will refer to the kohlrabi as “the bulb” and will tell you that I used 5 bulbs about 3 inches in diameter (about the size of somewhat flattened apple),  By the way, you can eat the leaves but in this recipe I didn’t include them.

Make sure you peel the outer darker skin of the kohlrabi and also the thin fibrous layer just below the skin (sometimes that fibrous layer isn’t really apparent.  You basically want to get down to the whitish core of the bulb… the skin is very thin and can be removed with a sharp knife.

Okay, those of you who know me know that I am a “little bit of this, little bit of that” kind of cook.  I will try to give you amounts but please please please don’t be afraid to experiment with adding a little more or a little less to suit YOUR tastebuds.  My recipes are just a loose guide.

Prep time: 15 minutes at most

Total time: 1hr 15 mins

INGREDIENTS:

5 kohlrabi bulbs about 3 inches in diameter.  Don’t drive yourself nutty here… if you get smaller ones that’s fine and if you get larger ones that’s fine as well.

1/3 cup plain greek style yogurt (or any plain yogurt that suits your tastebuds)

2 or 3 tablespoons olive oil (vegetable oil works just fine as well)

1 tablespoon curry powder

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 teaspoon of your favorite salt (sea, kosher, iodized, etc)

Pepper to taste

1 or 2 limes

DIRECTIONS:

Preheat oven to 425. 

Spiralize the Kohlrabi using the Paderno World Cuisine Spiral Slicer.  I chose the fine blade but feel free to use the larger one.  Again, this is about what YOU want.

In a small bowl mix all the ingredients except the lime until fully blended (you’ll still see the specks of the spices).  Once mixed, dump this mixture on top of your noodles which you have hopefully transferred to a baking dish by now.  Using your hands (I wear thin rubber gloves but only because I am a bit odd) fully coaT the kohlrabi noodles with the yogurt/spice mix making sure all the noodles get in on the action.  Once the noodles are well coated put them in your preheated oven.  Every 20 minutes or so check on the noodles and stir so they get evenly browned.

Remove from oven when you are satisfied with how they look… if you like crispier cook a little less, and if you like browner cook a little more.  I cooked the ones pictured here for about 70 minutes. They still have a little crispness but I also like the brown bits.

You can serve these hot or cold. I prefer cold. Provide limes for everyone to spritz over the noodles… the acid is a nice counter note to the spices on the noodles.

Embellish the noodles any way you’d like… add some chopped scallions or maybe even chopped peanuts.

Enjoy!

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