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.
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Ingredients
|
800 |
g |
kohlrabi |
|
500 |
ml |
chicken stock |
|
30 |
g |
honey |
|
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.