Ingenious spring kohlrabi recipe that will surprise you

Ingredients (for 4 portions)

For the braised kohlrabi:

• 4 kohlrabi with young leaves

• 1 teaspoon fennel seeds

• 1 teaspoon aniseed

• 100 ml white wine

• approx. 500 ml vegetable stock

• 2 tablespoons butter

• 1 tbsp sunflower oil

• Salt

For the kohlrabi puree:

• approx. 1 kg kohlrabi (sections or additional piece)

• 50 g butter for sautéing

• approx. 250 ml vegetable stock

• 50 g butter for mounting

• Salt

For the fennel butter sauce (beurre blanc style):

• approx. 150 ml braising stock

• approx. 150 g cold butter (in pieces)

For the vinaigrette:

• 25 ml lemon juice

• ½ tbsp honey

• 1 pinch of salt

• 50 ml olive oil or linseed oil

Preparation

1. Prepare the kohlrabi: Peel and keep the young leaves. Cut into quarters or eighths depending on size. Set aside sections for the puree.

2. Puree: Sauté the chunks in butter, season lightly with salt. Cover with vegetable stock, braise until soft, puree. Work in cold butter, add a little braising stock if necessary.

3. Braise the kohlrabi: Sauté all over in butter and oil, add the fennel seeds and aniseed. Season with salt, deglaze with white wine. Reduce, cover with stock and simmer for 20-25 minutes.

4. Fennel butter: Strain 150 ml braising liquid, stir in cold butter piece by piece - whisk or blend until smooth.

5. Vinaigrette: Mix the lemon juice, honey & salt, work in the oil. Marinate the kohlrabi leaves or wild herbs in the mixture.

6. Dressing: Place a spoonful of puree on the plate, top with braised kohlrabi and drizzle with fennel butter. Serve with salad.

Why you'll love this recipe

• Kohlrabi with a difference - not just as a side dish

• Vegetarian & full of flavor

• Perfect for the spring kitchen

• Quickly made & ingeniously utilized

• An eye-catcher for guests or family

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