Getting to Know Kohlrabi

kohl·ra·bi - (noun) A cultivated cabbage, whose stem above ground swells into an edible, bulblike formation.

Thank goodness someone knows what it is (thanks, Dictionary.com!) Monday night was our kohlrabi experiment, and guess what... we loved it! When we first saw this veggie in our week one share, we didn't know what we would do with it, but while kohlrabi may be strange looking, it tastes great both raw and cooked. You basically peel off the skin and slice it up - super easy!

Onto the recipe. We were hoping to make a cooked recipe, so I poked around the web and came across a yummy looking one for roasted chicken with carrots and kohlrabi. In true Share Stories fashion, we changed the recipe a bit to use some of the other items we had on hand:

Ingredients:

• One and a half pounds of chicken breasts, sliced into large pieces
• Four carrots, peeled and sliced into 2-inch pieces
• One large potato, peeled and cubed
• One small onion, sliced
• Two garlic cloves, sliced (you can also mince it, if you don't like big pieces of garlic like we do)
• The ingredient of the hour - one kohlrabi, cubed
• Olive oil
• Salt and pepper
• Poultry seasoning (or your favorite fresh herbs!)
• Optional: One Swanson Flavor Boost packet. I only used this because I bought a bunch of them a while back and am DETERMINED to use them... mainly so they're not a waste of money. You can just as easily use some chicken broth, or skip this ingredient all together.

Instructions:

• Pre-heat the oven to 400 degrees
• Heat a couple tablespoons of oil in the pan; after seasoning the chicken, sear it in the pan. Share Stores tip: Resist the urge to move the chicken while you're searing it. You want to let it turn a nice golden brown, so no peeking!

• At the same time, prepare the veggies.

• Once the chicken is ready, place the veggies in a casserole dish, with the chicken on top. Cover with foil (poke a few holes for steam) and bake for 30 to 45 minutes, until the vegetables are tender. We originally set the timer for 20 minutes, but needed to add about another 20 so the potatoes wouldn't be hard.

The finished product is delicious, and definitely a recipe we'll be holding onto!

-Amanda