Sous Vide Kohlrabi Recipe - Great British Chefs

Sliced kohlrabi stuffed with prawn, apple and lemon

Starter
medium
Serves 2
60 minutes

PT1H

In this delicious prawn starter by Simon Hulstone, sliced kohlrabi is pickled in a vacuum bag to give the vegetable a soft, malleable texture. This process enables the kohlrabi slices to be used like tacos, which the chef fills with a delicately balanced combination of apple purée, lemon peel, prawn and Nepalese pepper. If available, Simon Hulstone recommends using Norwegian prawns, although king prawns will work just as well.

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Ingredients

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Imperial

Pickled kohlrabi

1 kohlrabi
50ml of cider vinegar
150ml of water
20g of sugar
5g of salt

Stuffed kohlrabi filling

10 king prawns, preferably Norwegian, shelled and deveined
3 Granny Smith apples

Candied lemon

1 lemon
25ml of white wine vinegar
100g of sugar
50ml of water

To serve

pepper, Nepalese
coriander leaves

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Mandoline
Chamber sealer
Water bath
Vacuum bags
Blender

Method

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Preheat a water bath to 100°C

To begin, finely slice the kohlrabi using a mandoline or meat slicer and place in iced water. Cut the slices into disks using a 5cm circular cutter and return to the iced water until ready to use

1 kohlrabi

Place all of the remaining ingredients for the pickled kohlrabi in a small pan and bring to the boil. Once boiling point is reached, take the pan off the heat and allow to cool slightly

50ml of cider vinegar
150ml of water
20g of sugar
5g of salt

Drain the sliced kohlrabi and place in a vacuum bag with the warm pickling liquid. Place the vacuum bag in a chamber sealer and vacuum on full until fully compressed. Place the vacuumed kohlrabi in the fridge and allow to marinate for 1 hour

Meanwhile, peel, core and quarter one of the apples and place in a vacuum bag. Vacuum on full in a chamber sealer and cook in the water bath for 20 minutes

1 Granny Smith apple

Remove the apple from the vacuum bag, blitz in a blender and pass through a fine sieve. Place the apple purée in a piping bag and set aside

Cut the second apple into a 5mm dice. Place the diced apple in iced water with a squeeze of the lemon juice to prevent oxidisation

1 Granny Smith apple

Now prepare the candied lemon. Using a vegetable peeler, peel the skin off the lemon. Remove the white pith from the inside and cut the zest into a fine julienne. In a small pan, boil and blanch the lemon peel 3 times, using fresh water each time in order to remove the lemon peel's bitter taste. Drain and set aside

1 lemon

Bring the vinegar, sugar and water to the boil in a small pan and reduce to a thick syrupy consistency. Finely dice the lemon zest, place in the syrup and leave to marinate

100g of sugar
50ml of water
25ml of white wine vinegar

Meanwhile, take the third apple and cut into matchstick-sized sticks. Cut half of the prawns into three pieces, leaving the remaining half whole

1 Granny Smith apple
10 king prawns, preferably Norwegian, shelled and deveined

To serve, take a chilled disc of kohlrabi and place a few of the cut prawns in the centre. Add some diced apple and lemon zest and pipe a couple dots of the apple purée

Fold over the kohlrabi to make a half parcel, like a taco. Sprinkle with salt and a very small amount of the Nepalese pepper and top with the coriander leaves

coriander leaves
pepper, Nepalese

Finally, place a couple of the whole prawns to one side of the stuffed kohlrabi with a small handful of the apple sticks stacked on top

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Simon Hulstone

Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay - at The Elephant Brasserie and its adjoining The Room in the Elephant.