Chefs' Recipes

Alla Wolf Tasker's kohlrabi dumplings with sunflower seed pesto and apple consommé

An elegant vegetarian dish, courtesy of the Dairy Flat Farm executive chef.

By Alla Wolf-Tasker
  • 45 mins preparation
  • 30 mins cooking
  • Serves 4
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"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), 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.

Notes

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.