Saturday, 15 April 2017

Kohlrabi three ways

It is just one simple kind of vegetable, that is often put aside when more prominent ones are used. It is a very old one and great to eat either raw, as a salad or cooked in several different ways.
Very often it is just served as a bland warm veg as the side here in Germany and not many people say they love it, they just eat it covered in some kind of bland white sauce.

Here is a starter with kohlrabi in three different ways - a wonderful dish to serve in spring and summer.

recipe for 4
3 medium kohlrabi with the leaves
2 tbsp butter
1 tbsp white wine vinegar
1/2 tsp salt
1/2 tsp sugar
1 tbsp rapeseed oil
1 tbsp pine nuts
1tbsp Parmesan
1/2 tsp lemon juice

150 g little Mozzarella balls
orange salt
wild garlic leaves

Cut off the leaves of the kohlrabi, clean them, pat them dry and make a pesto.
Peel the kohlrabi as it is, use a mandolin and make 2 mm discs with it. Make 4 equal piles.
Use 4 different round cutters and cut each pile in a different size.
Combine vinegar, a bit of salt and sugar and use 4 bowls and divide the dressing. Soak each pile of discs for a couple of hours, stir occasionally.
In a pan with melted butter, put all the leftovers from the discs in and saute until soft, season with salt and pepper. Use a stick blender and make a puree and set aside.

You can use the Mozzarella balls as they are, just cut them in half. If you have a smoking gun, stick them into a box or bag and give them some wood smoke. They get a great taste. Season with a little orange salt.

Use the different sizes of kohlrabi to make a nice looking plate, set some mozzarella on top, some puree and pesto and dress with some wild garlic leaves.


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