#1 Kohlrabi Recipe with Tallow and Lemon!
Here is a great vegetarian dish with a little addition of beef fat (that can easily substituted with your favorite oil) This recipe is really one that tries to use every part of the kohlrabi vegetable in as many different ways as possible.
The first is taking a few of them and confit them (or cooking them slowly in beef fat or oil). The next is chopping them up really small and frying them. I had the greens as well so I sautéd those in a little butter. I also quick pickled raw slices of kohlrabi.
I gave the whole dish a little citrus flavor with a lemon puree that was sweet and sour. This was a real hit with the guests. Here is the kohlrabi recipe with tallow and lemon, I hope you enjoy it!Kohlrabi recipe with Tallow and Lemon[/caption]
Kohlrabi with Wagyu Tallow and Lemon
- 3 large kohlrabi (peeled)
- 4 cup wagyu tallow
- 3 cloves of garlic
- 1 sprig thyme
- 2 whole kohlrabi (shaved thin)
- 1 1/2 tsp salt
- 3 tbsp white balsamic
- 1 1/2 cups kohlrabi (chopped)
- 3 tbsp chives (chopped)
- 1 tsp lemon zest
- 1 pinch salt
- tops of 6 kohlrabi
- 2 tbsp butter (and beef fat)
- 1/3 cup water
- salt (to taste)
- mustard greens
How to make fried kohlrabi "dust"
Meanwhile in a food processor place 1 1/2 kohlrabi that are chopped and 1 cup of water. Puree them in the food processor until all the kohlrabi are small little pieces (think brunoise or small dice) and are about the same size.
Strain out the water from the kohlrabi and try to dry as much as possible with paper towels. Then in a small pot with oil at 325 degree fry the kohlrabi in batches until golden brown. Strain out and season with salt.
How to confit kohlrabi
Place all the ingredients into a pot and slowly bring it to a simmer and then turn down to low and cover. Cook until the kohlrabi are tender all the way through roughly about 25-30 minutes.. Then allow them to cool in the fat or oil.
How to quick pickle kohlrabi
Place all of the ingredients into a cryovac bag and seal air tight. Let them infuse for at least 3 hours.
How to make lemon puree
Drizzle four lemons with a touch of olive oil and salt. Wrap them in aluminum foil and roast them in preheated oven at 400 degrees. Roast them for an hour and then cool completely. Then place all the ingredients into the vita mix except for the olive oil. Turn on and puree until smooth.
Then while the blender is still on add the olive oil in a steady stream. Season with salt. This will probably be a bit bitter and strong tasting. A little bit, goes a long way but it is a nice contrast with the earthy vegetables.
Take one of your confit kohlrabi and with and apple corer cut out 4 round cylinders. Place a tablespoon of the beef fat in a small saute pan on medium high along with the kohlrabi cylinders. Cook for 2 minutes on each side until lightly browned.
Season with salt and then place one on four different plates with a sprig of petit mustard on top. Take the other two kohlrabi that are confit and cut in half horizontally. Using a round cookie cutter cut rounds which should give you a total of four.
Season light with salt and then add the fried kohlrabi and chives on top. Place on each plate. In another saute pan on medium high heat add beef fat and the tops. Cook for 1 minutes and then add the water and cover for 4 minutes. Take off the top add the butter, salt, and pepper.
Place on the plate and add the pickled sliced kohlrabi on top. Drizzle with a little beef fat if desired. Serve and enjoy!