‘Forgotten’ kohlrabi

The kohlrabi is given a smoky and rich flavour when cooked at a high temperature for a long time. The name derives from the blackened skin of the kohlrabi after grilling for so long, which makes it looks like it was forgotten on the barbecue.        

Makes 600g.

‘Forgotten’ kohlrabi

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Preparation method

  • Prick holes into the kohlrabies all round.
  • Place the kohlrabies on a charcoal barbecue at 220°C.
  • After about 1.5 hours, the kohlrabies will be dark on the outside and well done.
  • Remove the blackened skins from the kohlrabies. 
  • Portion the contents as needed.

Serving suggestions

  • In a composition with components of duck, blackberries, and potatoes.
  • In a composition with components of bitter lettuce, vinaigrette, and chives.
  • In a composition with components of beef, porcini mushrooms, and sherry.

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