Kohlrabi carpaccio with cranberry walnut pesto

kohlrabi carpaccio with cranberry walnut pesto

It always amazes me how a few very simple (and budget friendly) ingredients can turn into a very fancy looking and tasting dish with just a little creativity and carefully garnished plates. For this dish for example, I used kohlrabi as the main ingredient, which is a kind of cabbage that is very common (and inexpensive) in German speaking countries. It can be eaten raw or cooked, and has a mild cabbage flavor that works great in salads, hearty stews or as a side dish. I combined it with a sweet yet savory pesto made from cranberries and walnuts and served it on a bed of lambs lettuce. By the way, if you have any leftovers or simply don’t need all the pesto and veggies for serving, use it as a sandwich filling – absolutely delicious!

You need:

  • 2 kohlrabi
  • 70 g dried cranberries
  • 70 g walnuts, whole or chopped
  • 3 tablespoons balsamic vinegar
  • 50 – 70 ml walnut oil
  • 1/4 teaspoon sea salt
  • freshly ground black pepper
  • 100 g lambs lettuce (optional, though it makes things look prettier)

Place cranberries, walnuts, salt and pepper into a food processor and pulse for a few seconds or until the cranberries and walnuts are finely chopped. Add vinegar and 50 ml oil and pulse again. Add more oil until the pesto reaches the desired consistency. Add a little more vinegar if the cranberries were a little too sweet – sometimes dried cranberries contain added sugar.

Wash and clean the lambs lettuce and gently pat dry. Arrange of four plates. Peel the kohlrabi and cut into very thin slices. Place on top of the lambs lettuce. Top with the cranberry walnut pesto. Enjoy!

Note: This makes four servings – perfect for a starter!


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