Chicken Bolognese over Kohlrabi Spaghetti

The perfect crowd pleaser — adjustable to any family! Swap out the chicken for meat and serve it over veggie “noodles” or regular noodles. You can stuff the bolognese in potatoes or sweet potatoes or serve on a bun or sourdough roll. Any which way, you will end up with lots of smiles!

CHICKEN BOLOGNESE

• 1 tsp salt
• 2 Tbsp oil, for sautéing
• ¹⁄₄ tsp cinnamon
• ¹⁄₂ tsp coarse ground black pepper
• 2 Tbsp orange juice
• 1 large onion, finely diced
• 2 Tbsp tomato paste
• 2¹⁄₂ cups Tuscanini crushed tomatoes
• 1 15-oz (425-g) can tomato sauce
• 2 Tbsp fresh parsley, chopped
• 3 fresh or dried bay leaves
• 1 lb (¹⁄₂ kg) ground white meat chicken
• 1 lb (¹⁄₂ kg) ground dark meat chicken
• 2 cubes crushed garlic

KOHLRABI SPAGHETTI

• 1-2 cubes crushed garlic, to taste
• 1-2 Tbsp olive oil
• 4-6 kohlrabi (depending on size)
• salt, to taste

Prepare the chicken bolognese: In a deep, large pan sauté onions in oil on a low flame until 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.

(Originally featured in Family Table, Issue 689)