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Kohlrabi stalk salt

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Ingredients for 1 servings:

  • 110 g kohlrabi, only the thick central stems of the leaves
  • 10 g coarse-grained sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Makes approx. 25 g kohlrabi salt

From my last shopping trip, I picked up 250g of kohlrabi leaves that no one wanted. I used the thick stems I cut out to make kohlrabi stem salt. Chop the stems into small pieces, then shred them in a food processor. Spread them on a baking tray, place them in the middle of the oven, and wedge a wooden spoon in the oven door. Bake for 10 minutes at 100°C fan-assisted oven, then for 30 minutes at 80°C fan-assisted oven, turning them occasionally. This yielded 15g of dried fiber, which I ground with 10g of sea salt in the coffee machine. The end result: about 25g of kohlrabi salt with a beautiful color and a very aromatic flavor.

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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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