Name: Alla Wolf Tasker’s kohlrabi dumplings with sunflower seed pesto and apple consommé
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: Herb oil (see [yabby recipe](https://www.gourmettraveller.com.au/recipes/chefs-recipes/yabbies-cucumber-19191|target="_blank")), to serve; Nasturtium leaves, to serve; Pickled kohlrabi; 1 large kohlrabi, tops reserved (see note); 150 gm caster sugar; 125 ml rice wine vinegar; Apple consommé (makes 1 litre); 10 green apples, washed; 5 gm (1 tsp) ascorbic acid (see note); Sunflower seed pesto; 60 gm spinach leaves; 100 gm kohlrabi tops (greens); 150 ml extra-virgin olive oil; 1 tbsp Dijon mustard; 100 gm sunflower seeds, toasted; Finely grated zest of 1 lemon and 3 tsp juice

“Kohlrabi is a vegetable we love to grow and also use in our kitchens. Here, it is used to produce bite-sized dumplings that sing of the fresh produce of the season,” says Alla Wolf-Tasker, executive chef of Dairy Flat Farm in Daylesford, Victoria. “The apple consommé is a complementary tart, sweet accompaniment and well worth the effort.”

Ingredients

Herb oil (see [yabby recipe](https://www.gourmettraveller.com.au/recipes/chefs-recipes/yabbies-cucumber-19191|target="_blank")), to serve

Nasturtium leaves, to serve

Pickled kohlrabi

1 large kohlrabi, tops reserved (see note)

150 gm caster sugar

125 ml rice wine vinegar

Apple consommé (makes 1 litre)

10 green apples, washed

5 gm (1 tsp) ascorbic acid (see note)

Sunflower seed pesto

60 gm spinach leaves

100 gm kohlrabi tops (greens)

150 ml extra-virgin olive oil

1 tbsp Dijon mustard

100 gm sunflower seeds, toasted

Finely grated zest of 1 lemon and 3 tsp juice

Method

1.For pickled kohlrabi, reserve larger leaves for pesto. Using a mandolin, thinly shave kohlrabi into 1mm slices, then cut out 12 rounds with a 7cm-diameter cutter. Combine sugar, vinegar and 175ml (1½ cups) water in a saucepan over medium heat and bring to the boil. Add kohlrabi rounds, remove from heat and set aside until cool (1-2 hours). Chill until required.

2.For apple consommé, quarter apples and place in a bowl then sprinkle with ascorbic acid and toss to combine. Process apples through a juicer then strain through muslin or an oil filter (see note) into a saucepan. Bring to the boil over medium heat then strain again through muslin into a bowl set over iced water to cool. Add 2gm salt for every 500ml juice and 2 tbsp of kohlrabi pickling liquid (or to taste).

3.For sunflower seed pesto, blanch spinach and kohlrabi greens in a large saucepan of boiling water then drain and refresh in iced water. Drain very well then roughly chop. Combine greens and remaining ingredients in a blender and blend until almost smooth. Season to taste.

4.Drain the 7cm kohlrabi rounds and lay on a tray lined with paper towel. Top each round with 1 tsp of pesto then pinch sides to form a triangle-shaped dumpling or fold over to form a half-moon shape.

5.Divide dumplings between shallow bowls then pour in consommé and a few drops of herb oil and scatter with nasturtium leaves.

You will only use the 7cm slices for the dumplings. The remaining pieces of kohlrabi can be cut into julienne and left in the pickling liquid in the fridge for up to 1 month for use as an accompaniment to other dishes. You can use vitamin C powder, available from pharmacies, instead of ascorbic acid which can be difficult to source. It helps to retain the colour and freshness of the consommé. You can use a double layer of dampened Chux in place of muslin. Leftover pesto can be stored in the fridge for up to 2 weeks and used as a pasta sauce, spread or condiment.
Notes

Alla Wolf-Tasker

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

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Ingredients

Method

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