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!
- 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
- Remove the outside leaves from the kohlrabi and discard. Remove the smaller inside leaves and set aside for later use. Peel the kohlrabi.
- Cut the kohlrabi into very thin slices. Ideally, use a cutting machine and make the slices as thin as possible.
- Place the kohlrabi slices in a bowl and cover completely with cold water, then salt generously. Let soak for approximately 15 minutes.
- In the meantime, zest and juice the lemon.
- Make a vinaigrette from the lemon zest, lemon juice, maple sirup, sherry, salt and pepper.
- Roast the pine nuts in a non-stick pan on medium to high heat. Toss frequently and make sure the nuts do not burn.
- 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.
- Arrange the kohlrabi slices on small plates or in a small bowl and pour the vinaigrette over them with a spoon.
- Wash the kohlrabi leaves and chop finely together with the parsely. Sprinkle the herbs and the roasted nuts over the dish and nibble away!