Kohlrabi Fries with Curry Ketchup
1 large kohlrabi
1 teaspoon oil
hot paprika powder
sweet paprika powder
curry powder, optional
4 tablespoons tomato paste
6 tablespoons water
1 tablespoon apple vinegar
1 tablespoon favorite curry powder
2 tablespoons sugar
1 teaspoon mustard
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce or soy sauce
1 teaspoon paprika powder
cayenne pepper or chili flakes to taste
For the kohlrabi fries preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
Peel the kohlrabi, slice it and cut the slices into sticks resembling fries. Place them in small bowl, add the oil, hot or sweet paprika powder, some curry powder if you wish and some freshly ground black pepper. Mix well with your hands.
Give the fries on a tray lined with baking paper (don't overcrowd the tray, they should have enough space and not touch each other too much) and bake for about 15 to 25 minutes according to how thick the sticks are. They should still have a bit of a bite at the end of the cooking time. Keep an eye on them as well, you don't want to become to burn. Place them in a serving bowl and add salt to taste.
While the kohlrabi sticks are in the oven, prepare the curry ketchup. Place the tomato paste, water, vinegar, curry powder, sugar, mustard, garlic powder, Worcestershire sauce or soy sauce (soy sauce for the vegan alternative), paprika and cayenne or chili flakes to taste in a small saucepan. Mix thoroughly and bring to a boil while mixing almost all the time. It will not take long, about 1 or 2 minutes. Add 1 or 2 tablespoons extra water if the sauce seems to thick.
The sauce can be served warm or cold and keeps about one week in the fridge.