Cassava Fries

These pan-fried cassava sticks are easy to make. With some dipping sauces, they are a fun alternative to potato fries. Since cassava is quite a bit more expensive than potatoes and hard to find sometimes, I don't make this often. Every once in a while (more like once a year or so), I pick up one large piece from the market and make it a special occasion to incorporate it into dinners. It is not yet a favorite with any of us at home, but why should that stop me from cooking it, right? Be open to trying new things is the mantra at home.

Simply, peel and cut into sticks. Heat oil in a cast iron skillet, add these cut cassava in a single layer, allow to crisp on one side. Then flip and crisp on other sides as preferred. Splash water as needed and cover and allow to steam-cook till tender enough to your liking. Season with salt and chili powder.

Japanese Yam "Fries"

With its rich deep magenta skin and white-ish insides, the Japanese yam looks quite stunning when cut open. The mildly sweet flavor and potato-like texture makes it an ideal candidate for making fries. Rather than deep frying in oil, it can be oven baked or pan-fried.

This time, as it was a small batch, and my pan was just the right size, I went with shallow pan-frying.

Peel and cut the yam, immerse in water and par-cook in the microwave for about 4 minutes, drain and pat dry.

Heat a tablespoon or so of oil in a cast-iron skillet, arrange the par-cooked yam pieces in a single layer, sprinkle with salt and chili powder, allow to sit and brown on one side.

Turn them over to brown the other sides as preferred.

Serve warm.

Kohlrabi Oven Fries

Since Kohlrabi is juicy, it is not easy to make it into crispy fries. Perhaps dusting with flour and deep frying at the right temperature can get it close to home fries. But, I suspect it will still remain a bit soggy.

Anyway, I wasn't going to deep fry. So, I oven baked these kohlrabi sticks. Not quite thin as shoestrings, but not quite chunky as wedges. Adjust the cooking time for the size of the cut kohlrabi.

With a mildly sweet flavor that is delicate, kohlrabi bulbs have quite the crunch when tender, almost like a crisp apple. I like to toss them in slaw and salads along with tart apples and baby red radishes.

The basic idea is not very different from roasting potatoes: Place in a roasting pan in a single layer, drizzle with oil or spray some oil, sprinkle salt, a dusting of brown sugar (for caramelization) and paprika. Bake in a 440°F oven for about 50 minutes depending on how thick-cut the "fries" are; flip halfway to brown all sides.

I let mine char a bit - I'd like to say 'on purpose' as burnt foods can bring out some delicious flavors if done right - but, sadly, I just ignored the timer's beep and let the fries sit in the oven too long after the oven was turned off.