Kohlrabi with mushroom pesto and yellow plum

Ingredients for 3 servings:

• 1 m.-large kohlrabi
• 200 ml vegetable broth, strong
• 50 g pesto (mushroom pesto, from user ollos)
• 1 plum(s), yellow
• some cayenne pepper
• 3 walnut halves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

an appetizer

Peel the kohlrabi, slice it, and cook it in the vegetable broth until al dente. (Don’t discard the broth; it’s a wonderful base for your next soup or sauce.) Remove the cooked kohlrabi slices from the broth and let them drain on kitchen paper. Then, using a round cutter, cut out 6 circles from the kohlrabi slices. (I later used the leftover pieces from the cuttings to make a kohlrabi salad.) Spread half of the pesto evenly over 3 kohlrabi slices. Then place the last 3 kohlrabi slices on top and spread with the remaining pesto. Halve the washed plum, remove the stones, and cut off 3 roughly equal-sized slices. Place these slices on top of the last layer of pesto, season with a touch of cayenne pepper, and top with a walnut half. Garnish the appetizer and serve. Link to the mushroom pesto: https://www.chefkoch.de/rezepte/2180691350146298/Champignonpesto.html