Raw kohlrabi tortellini with hazelnut and date filling

Ingredients for 2 servings:

• 2 small kohlrabi
• 100 g hazelnuts
• 500 ml water, cold
• 3 large dates
• n. B. Salt
• n. B. Cinnamon powder
• e.g. chili powder
• e.g. lemon juice
• e.g. chives
• n. B. Herbs and flowers for decoration

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

spicy, sweet and sour

Soak the hazelnuts in a container with about 400 ml of cold water for 2 hours. Peel the two kohlrabi heads and slice them very thinly using a mandolin (vegetable slicer). For the filling: Discard the soaking water from the hazelnuts. Rinse the soaked hazelnuts with fresh water and add them to a container with 100 ml of water. Purée with a hand blender. Remove the pits from the dates and cut the dates into small pieces. Then add the dates to the hazelnut puree and continue puréeing until a smooth paste forms. Using a teaspoon, place about half a teaspoon of the hazelnut-date puree into the center of each kohlrabi slice. Then, place the kohlrabi slices together and arrange on a plate. Sprinkle salt, cinnamon, and chili over the prepared tortellini, then drizzle with lemon juice and chives. Finally, garnish with flowers and herbs. Tip: If chili is too hot for you, you can use hot paprika powder instead.