Kohlrabi Home Fries w/ Thyme Aioli

Recipe from The CSA Cookbook by Linda Ly, p. 116

Ingredients

• For the Fries—

  • 2 lbs kohlrabi, peeled & cut into 3” spears

  • 2 Tbsp olive oil

  • ½ tsp salt

  • ¼ tsp garlic powder

  • 1/8 tsp ground black pepper

• For the Aioli—

  • 1 egg

  • 2 garlic cloves, crushed

  • 1 Tbsp chopped fresh thyme

  • 1 tsp lemon juice

  • ¼ tsp salt

  • ¾ cup sunflower oil

Directions

1. Preheat the oven to 425°F.

2. 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 35-40 minutes until lightly browned, shaking them up halfway through to evenly brown all sides.

3. 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 thin (think needle-size) 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 sides of the blender. When the aioli turns opaque and smooth transfer to a small bowl.