Category Archives: Kohlrabi Stir Up

Farm Fresh Challenge: Kohlrabi Stir Up

It’s week three of the Community Service Agriculture Farm Fresh Challenge on ritaLOVEStoWRITE… aka…

[Not associated with the real Chopped, the Food Network or Tim Allen.]

[Not associated with the real Chopped, the Food Network or Tim Allen.]

As you can probably guess from the title of the blog, the box this week featured kohlrabi. Kohlrabi is one of my favorite vegetables. It’s the weirdest looking veggie out there, it’s kind of the space probe of the vegetable crisper. And the taste? Well, if Brocoli had a love child and  you were waiting for the paternity test to come back to tell you if Cabbage or Walnut was the father… THEN you’d (kind of) have an idea of what to expect with kohlrabi. It’s a bit brighter and tastier than momma brocoli and it is delightfully crispy.

Purple kohlrabl nestled in a wreath of garlic scrapes

Purple kohlrabl nestled in a wreath of garlic scrapes

From the CSA box:

1 bunch of Kohlrabi

1 bunch of Scallions

1 bunch of Garlic Scrapes

1 head of lettuce

1 egg

Kohlrabi, garlic tails, lettuce 1

From the ritaLOVEStoWRITE pantry/fridge:

1 tablespoon of Butter

4 Chicken Breast

1/4 cup Sour Cream

1/4 cup Milk

1/2 cup Whole Wheat Flour

Salt and Pepper

Cooking spray

Salad Dressing

DIRECTIONS:

The Chicken:

1. Heat a Foreman Grill to 350 degrees.

1. Clean the chicken breast under cold water and pat dry with a paper towel.

2. Set up two low bowls. In the first bowl beat the Egg and mix in the Sour Cream and the Milk. In the second bowl place the Flour, Salt and Pepper and mix it through with a fork.

3. Dredge each Chicken Breast through the Egg batter and then into the Flour until it is well coated.

4. When the Foreman Grill is ready spray with the Cooking spray. Place the Chicken onto the hot surface and close the lid. Check every 5 minutes. Turning and reposition until the Chicken is complete done.

The Vegetables:

1. Wash all the vegetables and pat dry with a paper towel

2. Trim the leaves off the Kohlrabi. Carefully peel the skin and outer fibrous layer off the bulb. Cut into slices.

3. Cut the Scallions into 1/4 ” pieces. You’ll need 1/2 cup of scallions.

4. Cut the Garlic Scrapes into 1/4″ pieces. You’ll need 1/4 cup of the Garlic Scrapes

5. Melt the butter in a large frying pan and stir fry the vegetables until the Kohlrabi is semi translucent.

Kholbrabi in pan

PLATING:

Divide the Lettuce evenly among four plates. Top with the Chicken. Place the Kohlrabi stir-fry on the side and add a piece of fresh bread. Serve with your favorite salad dressing.

Kholrabi plate

ritaLOVEStoWRITE Related Posts:

Roasted Turnip Salad

Turnip and Ham Salad


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