Kohlrabi, Wild Basmati, Sour Cherry Hummus and Black Garlic Sauce

You can boil or roast a kohlrabi in chunks, but it can go a bit mushy and ideal for making the puree.  Baking it whole takes a bit longer, but the flesh stays firm as the heat and salt draw away moisture. Cut into steak-like pieces, it makes for a toothsome centrepiece. 

Time – 3 hours 20 minutes
Serves – 2-3

Baked Kohlrabi
1 large kohlrabi
2 tbsp dijon mustard
2 tbsp balsamic
1/4 cup beetroot broth
1/4 tsp salt
2 collard green leaves

Sour Cherry Hummus
150 g garbanzo beans, canned drained or make yourself
1.5 tbsp tahini
2 tbsp maple syrup
45 g defrosted cherries
3 tbsp raspberry juice powder
2 tbsp ice water
1/4 tsp salt and black pepper

Wild Basmati Rice
1 large kohlrabi
2 tbsp dijon mustard
2 tbsp balsamic
1/4 tsp salt

Black Garlic Umami Sauce
50 g red onion chopped
1/4 tsp dried thyme
4 tbsp beetroot broth
2 tbsp balsamic
1/3 cup filtered water
2 tsp black garlic puree
50 g sunflower seed cream (see below)

Sunflower Seed Cream
55 g sunflower seed soaked drained
1/2 cup water + more as needed
2 tbsp lemon juice
1/2 tsp salt



Baked Kohlrabi
Preheat your oven to 150°C.
Wash the kohlrabi and rub the outside with mustard.
Season it very generously with salt – the mustard allows the salt to stick to the kohlrabi. Place it in the oven and bake gently for 2 hours, or until completely soft in the centre. Leave to cool for 20 minutes.

Cut the skin away from the kohlrabi and then cut into 2cm thick slices. Heat 2 tbsp of balsamic in a frying pan, add the beetroot broth and cook the slices until golden brown, about 3-4 mins a side.

Sour Cherry Hummus
Combine all ingredients in a food processor. Blend until smooth. If mixture is too thick add ice water water one teaspoon at a time. Set aside.


Wild Basmati Rice
Place the rice in a fine mesh strainer and rinse in the sink under cold running water. Shake to drain. Then place in the saucepan and add the water or stock. When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan.

Cook at a simmer for 15-20 minutes. Check the rice. It should be a bit chewy and tender. When the rice is done, pour it into a strainer to drain off any remaining liquid. Fluff the rice with a fork and serve with kohlrabi steak. Decorate with collard leaves ( cut them into small rounds by using a small cutter)


Sunflower Seed Cream
Soak sunflower seeds in warm water for 10 minutes, then strain, drain and transfer to a high speed blender, add the rest of the ingredients, blend until smooth. Using a sieve, strain the cream. Remove the pulp, set the cream aside to use with the black garlic umami sauce.

Black Garlic Umami Sauce
Saute the onion, black garlic and thyme in the beet broth until until translucent. Add the balsamic and water, and then reduce by half. Bring to a simmer, and pass through a chinois into a clean pan. Whisk in the sunflower seed cream. Transfer to the saupan, heat until thick before serving.

Assembly
Place 2 tbsp sour cherry hummus in the plate, using the back of the soup spread. Then add the kohlrabi steak on the spread. Place some rice next to the kohlrabi. Leave some drops of black garlic sauce around the rice. Serve warm.



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