Kohlrabi Home Fries with Thyme Aioli

This recipe was found in “The CSA Cookbook”, by Linda Ly, published in 2015 by Voyageur Press, (Quarto Publishing Group) Minneapolis, MN, 55401. For anyone who is new to kohlrabi, it’s a fun way to try it for the first time!
Prep time: 20 minutes
Bake time: 35-40 minutes
Servings: 4
Ingredients for the Fries:
2 pounds Kohlrabi, peeled and cut into 3-inch spears
2 Tablespoons Olive oil
1/2 teaspoon Kosher Salt
1/4 teaspoon Garlic powder
1/8 teaspoon ground Black pepper
Ingredients for the Aioli:
1 Egg
2 Garlic cloves, crushed
1 Tablespoon chopped fresh Thyme
1 teaspoon Lemon juice
1/4 teaspoon Kosher salt
3/4 cup Sunflower oil* (See Cook’s Note)
Directions:
1. Preheat oven to 425 degrees.
2. In a large bowl, toss the kohlrabi with the oil, salt, garlic powder, and pepper.
3. Scatter the kohlrabi across a large rimmed baking sheet in a single layer and bake for 35 to 40 minutes until lightly browned, shaking them up halfway through to evenly brown all the sides.
4. Meanwhile, make the aioli by adding the egg, garlic, thyme, lemon juice, and salt to a blender. Blend on medium speed for few seconds until well combined.
5. 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.
6. When the aioli turns opaque and smooth, transfer to a small bowl and serve with kohlrabi fries.
Cook’s Note:
Sunflower oil is used in this recipe, but another neutral oil can be substituted, such as safflower or grapeseed. Extra-virgin olive oil is NOT recommended with any aioli made in a blender or food processor, as the high-speed action of the whirring blades can bring out its bitterness. EVOO can also cause an emulsification to break more easily.
Shortcut:
If you have an immersion blender, add all of the aioli ingredients to a blending cup or a mason jar. The oil will naturally separate and float to the top. Press the immersion blender down into the cup and blend on high speed for about 1 minute, gradually moving the blender up the cup as the mixture starts to emulsify. Perfect, effortless aioli!