I have undertaken to dedicate a series of posts to tapas and mezze recipes following one of my greatest (food-related) passions outside of cooking & baking – which is nibbling. I really enjoy the slow and indulging lifestyle that is linked with slowly snacking on a number of small dishes while enjoying a nice glass of wine, a well-deserved feierabend beer or just a soothing glass of tea, and while conversing with one’s friends, reading a book or just taking the time to be alone with one’s own thoughts for a little while. At the same time, the options for the inventive chef seem limitless when it comes to inventing new recipes for tasty nibbles, and so I got inspired to collect a number of recipes that are all a bit „off the beaten track“ and that may hopefully complement the list of well-known classics in the tapas and mezze world.

I came across the particular dish that I am posting here after buying a kohlrabi recently in one of these moments when fuzzy childhood memories induce you to make a purchase, but once I had the vegetable in my fridge I started wondering whether the demure turnip cannot also be turned into some more innovative dish than the inevitably soft, rather often over-boiled and covered-under-melted-butter vegetable side to the Sunday roast that I know from my childhood days (do not get me wrong: I love this very homey version as well). So I took recourse to the magical world of the world wide web and rather instantaneously got intrigued by this suggestion that seems to stem from some TV chef’s creation on a cooking show. I made some minor adaptations and I very much liked the outcome. Apparently, the salt water bath removes the rather predominant cabbage taste and also the bitterness from the kohlrabi – I believe it actually works, but try for yourself if you like!

Sanni

Ingredients:

• 1 large kohlrabi
• 1 lemon (organic)
• 3 – 4 tablespoons of high quality olive oil
• 2 – 3 tablespoons of maple sirup
• 1 – 2 teaspoons of dry sherry
• freshly ground pepper, salt
• 1 1/2 tablespoons of pine nuts
• 1 tabespoon of finely chopped flat-leaf parsley

Preparation:

1. Remove the outside leaves from the kohlrabi and discard. Remove the smaller inside leaves and set aside for later use. Peel the kohlrabi.
2. Cut the kohlrabi into very thin slices. Ideally, use a cutting machine and make the slices as thin as possible.
3. Place the kohlrabi slices in a bowl and cover completely with cold water, then salt generously. Let soak for approximately 15 minutes.
4. In the meantime, zest and juice the lemon.
5. Make a vinaigrette from the lemon zest, lemon juice, maple sirup, sherry, salt and pepper.
6. Roast the pine nuts in a non-stick pan on medium to high heat. Toss frequently and make sure the nuts do not burn.
7. At the end of the soaking time, take the kohlrabi out of the salt water and wash well under fresh cold water. Dry between kitchen towel sheets.
8. Arrange the kohlrabi slices on small plates or in a small bowl and pour the vinaigrette over them with a spoon.
9. Wash the kohlrabi leaves and chop finely together with the parsely. Sprinkle the herbs and the roasted nuts over the dish and nibble away!