Gastronomixs

Slow-cooked kohlrabi ‘ceviche’

Slow cooking the kohlrabi at a low temperature imbues the vegetable with a supple, leathery texture comparable to that of fish.

Makes 2.8kg.

Slow-cooked kohlrabi ‘ceviche’Enlarge

Ingredients

6

kg

kohlrabi

6

litres

brine bath, (3% salt)

10

 

limes, zest 

As needed:

 

olive oil

As needed:

 

lime juice

As needed:

 

salt

Preparation method

Serving suggestions

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