Kohlrabi?

[DarlingBri]

I was thinking of roasting a chicken this weekend, as we often do that. Normally we do it with mushrooms, carrots, potatos, onions, and sometimes leeks (but I am NOT wasting my carbs on leeks!)

So anyway, I'm looking for something to put in there and was thinking mushrooms and kohl rabi or maybe celery root/celeriac? Which would make a better roasting veggie, and could someone please tell me what they taste like as I do not believe I've ever cooked with them before.

Thank you!

[not2late]

Originally Posted by DarlingBri

I was thinking of roasting a chicken this weekend, as we often do that. Normally we do it with mushrooms, carrots, potatos, onions, and sometimes leeks (but I am NOT wasting my carbs on leeks!)

So anyway, I'm looking for something to put in there and was thinking mushrooms and kohl rabi or maybe celery root/celeriac? Which would make a better roasting veggie, and could someone please tell me what they taste like as I do not believe I've ever cooked with them before.

Thank you!

Kolhrabi tastes like a very mild turnip (which are good roasting veggies too.) The stems and leaves are edible too and they taste sort of like a mild cabbage.

But celeriac is good too.

[DarlingBri]

Thanks! We're not huge turnip fans so something milder would be good.

[DarlingBri]

Found them! (I always wondered what those things were...)

Do I need to par boil them or can I just put them in a roasting pan with my chicken and some olive oil? And would I par boil or roast them... cubed? Sliced? Cut into orange wedges?

Thanks

[not2late]

cut off the stems and leaves (again, they taste like cabbage and can be sauteed like cabbage. )

Check to see how tough the peel of the bulb is by slicing it in half. Sometimes the peel is rather tender. Sometimes it isn't. If it isn't tender, peel/ slice it off and you can cube it or slice it.

[DarlingBri]

You are a lifesaver, thank you so much - I was totally clueless here but everything is now safely in the oven, roasting away.