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Kohlrabi Fries + Dill Sauce

Spicy Kohlrabi Fries with Dill Sauce



For the fries

2-3 large kohlrabi, peeled, and sliced into ½ to 1 inch thick matchsticks

2 tbsp sunflower, or other high heat oil

1 tsp adobo sauce

½ tsp sea salt

¼ tsp sweet paprika

¼ tsp chili powder

1/8 tsp cumin, ground


For the dill sauce (any fresh herbs can be used – dill, cilantro, chives, parsley)

1 cup cashews, soaked for at least 30 minutes then drained

½ cup water (not the soaking water)

1/3 cup dill, packed, washed and stems removed

Juice from 1 medium lemon

1 small garlic clove, whole

½ tsp sea salt


Optional garnish: chopped scallions, chives, lemon zest



For the fries

Preheat the oven to 400 degrees F.


Using a mandolin or by hand, cut the kohlrabi into matchsticks.


In a large mixing bowl whisk oil, adobo sauce, salt, sweet paprika, chili powder, and cumin.


Add kohlrabi matchsticks to bowl and coat completely.


Spread out over baking sheet using parchment paper underneath, trying to have only one layer of matchsticks. I did this in two batches.


Cook for 25-30 minutes, flipping once halfway through. For extra crispiness, after cooking, set to broil for a minute.


For the dill sauce

After the cashews have soaked and been drained, place all cashews, water, dill (or other fresh herb), lemon juice, garlic clove, and sea salt into a high-speed blender and blend until smooth.


Serve warm fries with dill sauce.