Once upon a time, Ben never cried when he was hungry. He patiently waited until you fed him. Now, the child is a monster and gets desperate for food. He takes after his father on that one 🙂 Husband gets pretty irrational when he’s hungry, which is simultaneously endearing and frightening. Ben also has gotten irrational when he is hungry lately. Cheerio and raisin appetizers do nothing. He wants his main dish.
I still had some kohlrabi left over from last week’s WGG box and I need to do something with it. What is kohlrabi? I didn’t know that answer until I did a little research and enjoyed it. I’m not going to lie, I freaked out a little when I saw it. It’s a little weird looking. Apparently the little guys are related to the cabbage and cauliflower. However, they taste SO much better than cabbage or cauliflower. They have the taste and texture (when cooked) of a broccoli stem. They’re actually really good. So, I trolled around on the interwebs and found a Kohlrabi and Chicken Ragout. I refined it a little bit to cut out some of the fat/I didn’t have crème fraîche, but it was seriously yummy. Bonus is that it’s pretty quick and easy. Generally, you can eat ragouts as-is, but I served mine over mashed potatoes. Yummy! Here you go!
Kohlrabi and Chicken Ragout
Adapted from finecooking.com
3 kohlrabi peeled and diced, reserve the greens and cut into 1/2″ ribbons
3 boneless, skinless chicken breasts
2 Tb butter
2 Tb olive oil
1/2 chicken stock
100 mL (approximately 1/2 cup) Riesling
1/4 cup plain yogurt and 1/2 cup Greek yogurt mixed together (or approximately 1 cup of crème fraîche)
1 egg yolk
juice of half a lemon
1 pinch sugar
1/2-1 cup fresh basil (chiffonade)
salt and black pepper to taste
- Peel and wash kohlrabi cut them into 1/2 inch cubes, and cook them in slightly salted water (or in a steamer) for 10 – 15 minutes (steamer 7 minutes) until they are “al dente”. Drain them in a strainer and run cold water over them to keep them from overcooking.
- In a big skillet, heat butter and oil over medium-high heat. Cut chicken into 1/2 inch cubes. Transfer chicken cubes to the skillet and brown them from all sides. Season chicken with salt and pepper. Add well drained kohlrabi, wine and broth, and cook, covered, on low heat for 10 minutes.
- In a small bowl, mix the yogurt concoction with the egg yolk. Stir cream mixture into the ragout (it should not boil anymore!). Add pinch of sugar and lemon juice to taste. Serve over mashed potatoes with a generous amount of chopped basil and the reserved young kohlrabi greens.
Initially, I was freaked out about giving Ben the raw egg yolk. However, because it is so thinned out by the yogurt and the ragout is still hot when you add it in, the egg cooks up right away–no need to fret!