This strange looking vegetable, which bears a striking resemblance to a sputnik, and looks like something that might have landed from outer-space, is a kohlrabi. I first read about kohlrabi on David Hall’s blog at: http://bookthecook.blogspot.com/ and wanted to give it a try. Of course, it isn’t available in our sleepy backwater, so hubby grew some from seed, and planted it this fall as it doesn’t like our hot summer temps.
Kohlrabi proved to be a huge success, particularly as the Oklahoma bugs left it alone and devoured all our cabbages and Brussels sprouts instead. This fall and winter I have used this veggie in all sorts of soups, stews, and casseroles. It has the flavor of a cabbage heart, but is milder and sweeter, it also has undertones of turnip and celery, and the texture of a rutabaga or swede. In fact the name kohlrabi is German and means cabbage/turnip.
Today’s recipe is based very loosely on one in the BBC Good Food magazine, as I changed the type of chicken, most of the veggies, and the herbs.
Chicken and Vegetable Bake
Ingredients:
2 tablespoons olive oil
1/2 cup flour, seasoned with black pepper
6 chicken thighs, trimmed of excess skin and fat
2 lbs. red potatoes, cut into ¼ inch slices
1 bulb of garlic, separated into cloves, topped and tailed but unpeeled
½ a kohlrabi, peeled and cut into bite sized chunks
1 red pepper cut into chunks
2 teaspoons dried rosemary
1 beefsteak tomato cut into wedges
1 orange cut into segments
Directions:
- Pre-heat oven to 400°F
- Coat chicken thighs with seasoned flour.
- Heat 1 tbsp. oil in a large skillet over a medium high heat, and fry chicken until crisp and golden brown on both sides, approx.8 -10 minutes.
- Heat remaining oil in a roasting pan. Transfer chicken to roasting pan, along with potatoes, garlic, kohlrabi, peppers, and rosemary. Roast for about 20 minutes, until potatoes start to soften.
- Add tomatoes and orange segments and roast for a further 5-10 minutes, until chicken and potatoes are thoroughly cooked.
- To serve, bring the roasting pan to the table and let everyone help themselves.
15 comments:
That is soo cool! You are a creative woman!
I have heard of that veg but haven't actually seen one so thanks for the photo!
Loving them kolrabis Jan! Nice one, glad to inspire. Cheers David
That's a crazy looking vegetable! You're braver than I am!
Ive never cooked with it. Looks interesting
Sounds tasty! I love all the vegetables it tastes like, so I will have to see if it's available at the store! Love the recipe too, so simple but a lot of flavor!
I like kohlrabi, but like you would have to grow my own. Dish looks fab! Much love, Raquel XO
What a delicious chicken bake. I've never even heard of kohlrabi before - I don't think I've ever seen it in the grocery stores. I'll be on the lookout. Great recipe Jan.
Are you sure that is a vegetable? It looks like it could hurt someone (if thrown, ha). The chicken looks DELISH.
Wow, this is a loaded post! First, what a bummer that the bugs ate your cabbage and brussel sprouts. Glad you had success with the kohlrabi! Love how you used it with chicken here, along with the potatoes and garlic. How did the oranges work out? I've never used them that way before, but I love citrus with just about everything, so I'm intrigued!
I have not tried kohlrabi but I will have to look for it.
Interesting. I would love to try it.
The veggies look so good!
i find kohlrabi a strange vegetabnle too - i'd never seen it until a relative who grows it in his garden gave me some. funnily enough, you can't buy it in the shops, but here they are growing the stuff themselves!
I used to eat it back in my old country (Czechoslovakia) - just peeled and that was it... it is good tasting veggie even raw... I just got one today and want to cook it with my chicken (on a stove top) so I am looking for a good recipe :-)
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