13 June 2012
I absolutely love Kohlrabi, and it’s definitely high on the list of “foods it’s great to be living in Germany again for”, as it’s as good as unknown in Scotland. It’s name translates as ‘cabbage turnip’, and it’s texture is a bit like an apple, with a slightly cabbagey taste. Here’s a simple recipe recipe using Kohlrabi.
Ingredients (serves 2)
- vegetable oil
- 2 chicken breasts
- 1 clove crushed garlic
- 1 kohlrabi
- half a dozen mushrooms
- 200ml creme fraiche
- salt and pepper
- Cut the chicken breasts into chunks and fry with the crushed garlic in a little vegetable oil until cooked through.
- Peel the kohlrabi and cut into thick sticks (about a finger’s width). Add to the chicken and fry for about 5 mins.
- Quarter the mushrooms and add to the chicken & kohlrabi. Cook for about 2 mins.
- Add the creme fraiche to make a sauce and season with salt and pepper.
- Serve with rice.