Recipe: kohlrabi with mashed potatoes and chives and apple puree

»Kohlrabi can be very crunchy and above all large, you should not cook it too soft either. Vegetarians have had their old frying knives lying in their drawers for several years and are bored. Now they can finally go out – and take the kohlrabi! «

Cabbage rabbit pie with potato and chives puree and Japanese apple puree

For 4 people

  • For decoration
  • 2 shallots (70 g) shallot
  • 1 el corn starch
  • 300 ml rapeseed oil
  • salt-
  • 5 G Chives (cut into fine rolls) chive
  • 20 ml Chives oil (see eg recipe by Tohru Nakamura) chives oil
  • For the cakes
  • 2 Kohlrabi (total 500-600 g) Kohlrabi
  • 250 ml white balsamic vinegar balsamic vinegar
  • 250 ml low-salt soy sauce Soy sauce
  • 250 ml Mirin (or Riesling-Auslese, sweet anyway) dessert wine
  • 1/2 tsp corn starch
  • 20 ml water
  • 1/4 Organic apple (like Braeburn) Apple
  • To the puree
  • 250 G peeled potatoes (predominantly waxy) potato
  • 100 ml Milk (vegan: almond milk) milk
  • 50 G Butter (vegan: margarine) Butter
  • nutmeg
  • salt-

For garnish, peel shallots and cut into thin rings. Powder over the cornmeal in a deep plate, mix well with your fingers and separate the rings. Heat rapeseed oil in a small, high saucepan to 160 to 180 degrees (hold a wooden spoon: when bubbles form, the temperature is reached). Add the shallots to the oil and fry for 2.5 minutes until golden brown. Drain through a sieve, dry on kitchen paper, salt and set aside.

For the cakes, peel the kohlrabi and halve horizontally in four medallions. Boil balsamic vinegar, soy and mirin in a saucepan (this teriyaki fondue can be stored in the fridge and used later to flavor sauces, soups and stews). Add the kohlrabi, simmer for 20 minutes on the lowest flame, turn off and put on the lid. Then pour 250 ml of the stock into a small saucepan. Mix the cornstarch with the water in a cup until smooth, thicken the stock while simmering for 2 minutes. Add the diced apple, stir, turn off. Add the kohlrabi, spoons of the sauce over them several times.

For the puree, boil the potatoes in salted water (10 g salt per liter) for about 20 minutes until soft. Drain and press through the potato press. Season with a pinch of grated nutmeg. Heat the milk and butter, stir into the potato mixture with a spatula and season with salt.

Place the kohlrabi on four plates, place a tablespoon of puree on each and sprinkle with chives and shallots. Drizzle the sauce around it, as well as a few splashes of chive oil.


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