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Kruutmoes

A spicy and earthy salad of pearl barley and fresh green herbs, inspired by classic regional dishes. Use this almond crème fraîche as a base. 

Creation by Pierre van der Zee, restaurant Vannu, Bavel, the Netherlands. 

Makes 1800g.

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Allergens and dietary requirements

  • Sulphite
  • Nuts
  • Gluten
  • Vegan

Ingredients

1000
g
pearl barley, boiled
30
g
tarragon, finely cut
30
g
chervil, finely cut
30
g
lovage, finely cut
30
g
parsley, finely cut
30
g
chive, finely cut
30
g
fresh dill, finely cut
15
g
apple syrup
25
g
currants
150
g
kohlrabi, cut in brunoise, smoked
150
g
almond crème fraîche
as needed
salt and pepper

Scale recipe

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