Salt Baked Kohlrabi
From the Field Kitchen
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90 mins
-
Serves 5
1 hour
Serves 2
What you'll need…
- For the cauliflower sauce: 1 whole cauliflower (leaves trimmed)
- 700g double cream
- 200g unsalted butter
- Salt & white pepper to taste
- 50g Dijon mustard
- Zest of 1 lemon
- For the braised cabbage: 1 Hispi cabbage
- 200ml white wine
- 50ml cider vinegar
- 4 tsp fennel seed
- 1 clove of garlic, crushed
- Salt and black pepper to taste
- 50ml olive oil
- 50g caster sugar
The method
1
Cauliflower Sauce Recipe
Roughly dice your cauliflower and place it into a large saucepan with cream. Season and bring to a boil before turning down and gently simmer until soft (around 25 minutes).
2
Put the cooked cauliflower, butter, dijon mustard and half of the cream you used to cook the cauliflower into a blender and blitz until silky smooth. Check seasoning and finish with lemon zest.
3
Braised Hispi Cabbage Recipe
Preheat oven to 220°C. Wash cabbage and cut in half; place flat side down onto a baking tray.
4
In a bowl, mix together garlic, oil, wine, fennel seed, sugar and vinegar to make a dressing.
5
Pour mixture over cabbage, season well and roast at 220°C for 10 minutes. Turn the oven down to 140°C, cover the cabbage and continue to cook for 30 minutes or until soft.
6
Jake Boyce, Head Chef at Groobarbs Field Kitchen
