- Herb oil (see yabby recipe), to serve
- Nasturtium leaves, to serve
- 1 large kohlrabi, tops reserved (see note)
- 150 gm caster sugar
- 125 ml rice wine vinegar
- 10 green apples, washed
- 5 gm (1 tsp) ascorbic acid (see note)
- 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
- 1For 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.
- 2For 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).
- 3For 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.
- 4Drain 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.
- 5Divide 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.