Sunchoke & Nori Round 4 (Final, Kohlrabi Tartare)
🍳 stovetop
⏱ 30 min
🍽 serves 10
📋 9 ingredients
Nutrition per serving
993
calories
5.2g
protein
33.9g
carbs
96.3g
fat
Ingredients per serving
- 0.4 cup Olive Oil
- 0.35 lb sunchoke
- 0.2 each nori sheets
- 0.2 tbsp Lemon Juice
- 0.2 oz capers
- 0.2 tbsp herb oil
- 0.15 lb kohlrabi
- 0.1 oz Fresh Dill
- 0.1 oz micro chervil
Method
1. Peel and roughly chop the sunchokes. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes or until very tender.
2. Drain the sunchokes and transfer them to a blender. Add 1 cup of the cooking liquid and blend until smooth. Pass the velouté through a fine-mesh sieve into a clean pot to ensure a silky texture.
3. Reheat the velouté over low heat, keeping it warm but not boiling.
4. Peel the kohlrabi and dice into small cubes (about 1/4 inch). In a mixing bowl, combine the diced kohlrabi with lemon juice, extra virgin olive oil, capers, and chopped dill. Mix well to coat evenly.
5. To serve, ladle the warm sunchoke-nori velouté into individual bowls. Using a spoon or piping bag, carefully quenelle the kohlrabi tartare on top of the velouté.
6. Garnish each bowl with a dehydrated nori shard and a few drops of herb oil. Finish with a sprinkle of micro chervil for color and freshness.
