Name: Kohlrabi in Asian broth, peanut “saté” crunch & scallion
Cook time: 1 h 35 min
Total time: 1 h 35 min
Ingredients: 4 tbsp salted peanuts; 2 tbsp coconut chips; 1 tbsp sunflower oil; 2 cloves garlic (finely chopped); 1 red chilli pepper (finely chopped); 1 tbsp peanut butter; 1 tbsp sweet soy sauce; 1 tbsp brown sugar; 2 tsp lime juice; 5 tbsp dried onions

Ingredients

350 ml mushroom stock
250 ml water
150 ml soy sauce
4 nori sheets
2 kohlrabies
1 tbsp sunflower oil
2 scallion
4 sprigs coriander
1/2 red chilli pepper

Dressing ingredients

4 tbsp salted peanuts
2 tbsp coconut chips
1 tbsp sunflower oil
2 cloves garlic (finely chopped)
1 red chilli pepper (finely chopped)
1 tbsp peanut butter
1 tbsp sweet soy sauce
1 tbsp brown sugar
2 tsp lime juice
5 tbsp dried onions

A vegan Asian roasted kohlrabi recipe with peanut crunch topping. Perfect starter or side dish!

Rating

Preparation

Preparation kohlrabi

Preheat the oven to 180 degrees.
Mix the mushroom stock with the water, soy, and nori sheets. Bring to the boil.
Peel the kohlrabi and slice a half centimetre off both sides. Prick the kohlrabi all over with a wooden skewer.
Place the kohlrabi's in a suitable baking dish and pour the boiling stock over it. Cover the baking dish with a lid or aluminium foil and cook the kohlrabi's in the oven for 1 hour. Turn the kohlrabi's halfway through. Use a skewer to check whether the kohlrabi is done. The skewer should easily insert into the centre of the kohlrabi. If this is not the case, then cook the kohlrabi longer.
Halve the kohlrabies. Brush the slices with the stock. Heat the sunflower oil in a pan on the stove top. Stir-fry the slices over high heat.

Preparation peanut crunch

Toast the peanuts and coconut chips in a dry pan until the coconut has turned golden brown on the edges.
Heat the sunflower oil in the pan and fry the garlic and chilli.
Remove from the pan and cool on kitchen paper.
Coarsely chop the peanuts and coconut. Mix with the garlic/chilli mixture.
Stir the soy sauce, brown sugar, and lime juice into the peanut butter.
Fold the peanut mixture and dried onions through the peanut butter.

To serve

Cut the scallions into thin diagonal slices, pluck the coriander leaves, cut the red chilli into thin diagonal slices.
Place the fried kohlrabi on a plate. Spoon the peanut crunch over the kohlrabi and garnish with the scallion, coriander, and red chilli pepper.