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Kohlrabi filled with goat’s cheese and pistachio

A very simple component that you can also serve as it is as an amuse-bouche. The pistachio pulp is a by-product from making pistachio milk. If you do not use pistachio milk in your menu, simply blend pistachios into a paste in the blender.

Makes 50.

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Allergens and dietary requirements

  • Nuts
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
turnip
100
ml
extra virgin olive oil
125
g
goat's cheese
80
g
pistachio pulp
40
g
shallot, finely diced
as needed
lemon, juice and zest
as needed
salt and pepper

Scale recipe

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