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Kohlrabi raw vegetables with pea shoots

updated

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Ingredients for 2 servings:

  • 300 g kohlrabi, possibly with fresh greens
  • 50 g pea shoots
  • 50 g crème fraîche
  • 50 ml milk or cream
  • ½ lemon(s), juice
  • Sugar
  • some pumpkin seed oil
  • Tarragon, 1 small sprig
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Trim and peel the kohlrabi. Set aside any tender leaves. Cut the kohlrabi into fine strips. Blanch the sprouts in boiling water for 5 minutes, then rinse with cold water and drain well. Mix the crème fraîche with the milk and season with 1 pinch of salt, 1 pinch of pepper, 1 pinch of sugar, and the lemon juice. Finely chop the tarragon and mix in. Finally, stir in the pumpkin seed oil drop by drop. Arrange the kohlrabi julienne on the sprouts, pour the sauce over them, and garnish with kohlrabi leaves, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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