This recipe is from Michelin Star Chef Stephan Hentschel. He has got his star for vegetarian cuisine and cooks in Berlin at Restaurant Cookies Cream.
For him are all kinds of veggies the star. Pasta, rice of Tofu can't be found on the plates.
When you are a former carnivore, in some kitchen drawer steak knifes are sleeping. Get them out and let them shine. You can use them to eat this dish.
You can make this vegetarian dish in a vegan dish. Just prepare the potato mash vegan.
Recipe for 2:
1 large Kohlrabi
3 shallots, 1 tbsp potato starch, oil for frying
1/4 red apple
500 g potatoes, 2 tbsp butter, 80 ml milk, 50 ml double cream, salt, nutmeg
100 ml white balsamic vinegar, 100 ml Mirin, 100 ml low sodium soy sauce, 1 tsp potato starch, 1 tbsp water
Chives
Start with peeling the potatoes first. Cook them and make the mash. Keep it warm.
During the cooking time, mix the sauce and bring it to a boil in a small pot, just a bit bigger than the kohlrabi. Peel the kohlrabi and take off the woody end. Cut in 4 equal thick slices, about 13 mm.
Place them in the sauce and let them simmer for 20 min. They will stay firm and not get mushy. That's why the steak knifes will come in handy.
Peel the shallots and cut them in thin rings. Take them apart with your fingers and toss them in potato starch. Fry in some oil until crispy and golden
Chop chives and quarter an apple and cube it in brunoise.
Take the kohlrabi out of the sauce and keep warm. Pour some of it in a container to use up in the next couple of days. Reduce the remaining and cook the apple cubes. Make a slurry and thicken the sauce.
Build a tower and finish with shallots, chives and apples in Teriyaki sauce.
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