Chicken Bolognese over Kohlrabi SpaghettiAdd To My Recipes
2 tablespoons Manischewitz Cottonseed Oil, for sautéing
1 large sweet onion, finely diced
2 cubes frozen garlic
1 pound ground white meat chicken
1 pound ground dark meat chicken
3 fresh or dried bay leaves
2 tablespoons fresh parsley, chopped
1 teaspoon Gefen Table Salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cinnamon
2 tablespoons orange juice
2 tablespoons Tuscanini Tomato Paste
2 and 1/2 cups Tuscanini Crushed Tomatoes
1-2 tablespoons Bartenura Olive Oil
4-6 kohlrabi (depending on size)
1-2 cubes crushed garlic (to taste)
Gefen Table Salt, to taste
Prepare the Chicken Bolognese
In a deep, large pan, sauté onions in oil on a low flame till very soft. Add garlic cubes and cook just until fragrant, about one minute.
Add the ground chicken to the onions and garlic and stir. Add the bay leaves, parsley, salt, pepper and cinnamon. As the chicken cooks, make sure to break up the bigger chunks of chicken.
Once the chicken is almost cooked through, add the crushed tomatoes, tomato paste and orange juice. Stir until well combined and let it simmer on a low flame, covered, for about 15-20 minutes.
Prepare the Kohlrabi Spaghetti
Using the spaghetti blade of a spiralizer, make "noodles" according to machine instructions.
Heat oil in a large frying pan. Add the garlic and sauté until fragrant, about one minute. Add the noodles and mix to coat. Cover and steam for three minutes, then uncover and season with salt. Allow to cook for another five minutes, stirring a few times throughout.
Plate the kohlrabi noodles with a generous serving of Bolognese sauce. Serve with a side of steamed kale or spinach.
Note: This recipe provided with permission from kosher.com
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