Glazed kohlrabi

A stunning, glazed kohlrabi with a wide variety of applications. If you want to use the vegetables for a vegetarian dish, choose a bold vegetable stock or vegetable demi-glace.

Makes 400g.

Glazed kohlrabi

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chicken stock




As needed:


salt and pepper

Preparation method

  • Cut the kohlrabi into thick slices and use a cutter to cut out circles.
  • Place the slices of kohlrabi in a pan with chicken stock and honey. 
  • Cover the pan with a cartouche.
  • Cook on low heat until the kohlrabi is nearly done. 
  • Remove the cartouche and cook a little while longer while continuously moving the pan, so that the liquid sticks to the kohlrabi.
  • Season to taste with salt and pepper.

Serving suggestions

  • In a composition with components of chicken, parsnip, and chervil.
  • In a composition with components of monkfish, potato, and olive oil.
  • In a composition with components of tomato, sweet pepper, and rice.

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