Gastronomixs

Braised kohlrabi leaves

By cutting the stems in half along the length, they cook evenly with the leaves.

Makes 80g.

Braised kohlrabi leaves

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Ingredients

60

g

baby kohlrabi leaves

10

ml

white wine vinegar

30

ml

water

40

g

butter

As needed:

 

salt

Preparation method

  • Rinse the kohlrabi leaves in plenty of cold water.
  • Cut the thick stems in half lengthways.
  • Bring the water and white wine vinegar to the boil.
  • Add the kohlrabi leaves and the butter.
  • Braise the leaves until they are nice and soft.
  • Season to taste with salt.

Serving suggestions

  • Use for a cabbage-like bitter component in your compositions.
  • In a composition with components of monkfish, bacon, and radish.
  • In a composition with components of quail, celeriac, and egg yolk.

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