John Myers
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Kohlrabi Bags with Lettuce
The perfect kohlrabi bags with lettuce recipe with a picture and simple step-by-step instructions.
filling
- 1 Kohlrabi
- 1 tsp Dried mushrooms
- 2 Carrot
- 1 Small onion
- 1 toe Garlic
- Salt pepper
- 1 tbsp Cream cheese
- Butter or oil
dough
- 1,5 tbsp Flour
- 1 tbsp Oil
- Pinch of salt, water
salad
- Endive, lamb’s lettuce, onion in quarter rings, finely grated carrots, red parika
- Olive oil, chili sauce
- Dough: Knead the flour with oil, salt and a little water to form a firm but smooth dough. Let rest for 30 minutes.
- 1 Dice carrot, onion and kohlrabi, finely chop the dried mushrooms, finely chop the garlic. Sweat everything in butter and stew until al dente, season with salt and pepper to taste mildly spicy. Mix some cream cheese into the vegetables.
- Bring plenty of water to the boil in a saucepan and season with salt.
- Roll out the dough very thinly on the lightly floured work surface and cut out circles with a diameter of approx. 12 cm with a small bowl or similar. Put just under a tablespoon of vegetables and combine the dough over them. Tie together with an elastic band. Put the sachets in the boiling water, bring to the boil briefly, then reduce the heat a little, simmer gently for about 8 minutes until they float on top.
- 1 Cut the carrot into thin strips and add briefly to the cooking water until the strips are soft.
- Use a slotted spoon to lift the bags out of the water. Remove the rubber bands and replace with a carrot strip.
- Cut a salad of endive, lamb’s lettuce, onion, red pepper and carrots, mix with some fresh sauerkraut and add a little olive oil and chilli sauce.
- Arrange the salad on the plates and place one or two of the bags on top, drizzle with a little melted butter or olive oil. Finished!
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