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Kohlrabi – apple tartar with pistachio oil and quail egg

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Ingredients for 8 servings:

  • 1 small kohlrabi
  • 1 small apple, sour
  • Salt and pepper, from the mill
  • 3 tbsp Balsamic vinegar, apple
  • 3 tbsp oil (pistachio kernel oil)
  • ½ tsp mustard
  • 4 quail eggs
  • Chervil or parsley for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

Amuse-bouche

Peel the apple and kohlrabi, cut them into tiny cubes, and place them in a bowl. Combine the apple balsamic vinegar, pistachio oil, mustard, salt, and pepper to make a dressing. Pour over the tartar and let it sit for a few minutes. Meanwhile, boil the quail eggs until soft-boiled, then refresh and peel them. To serve, place a spoonful of tartar on each amuse-bouche, place half a quail egg on top, and garnish with a parsley or chervil leaf. Served as a starter salad, this recipe serves 3-4 people.

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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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