Burnt Kohlrabi Recipe
fresh turmeric, gooseberry, elderflower + vanilla créme fraîche, caviar
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Kohlrabi
Preheat the oven to 425°F (220°C). Peel the kohlrabi and cut it into thick slices. Toss them in olive oil, salt, and pepper.
Roast the Kohlrabi
Spread the kohlrabi slices on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and nicely browned.
Prepare the Turmeric Sauce
While the kohlrabi is roasting, grate the fresh turmeric and mix it with the elderflower cordial. Set aside.
Make the Vanilla Crème Fraîche
In a bowl, split the vanilla bean pod and scrape out the seeds. Mix the seeds into the crème fraîche. Add a pinch of salt and stir until well combined.
Prepare Gooseberries
Rinse the gooseberries and cut them in half. Toss with a little sugar if desired to balance the tartness.
Assemble the Dish
Once the kohlrabi is roasted, arrange it on a plate. Drizzle the turmeric sauce over the top, add the gooseberries, and finish with a dollop of vanilla crème fraîche topped with caviar.