Kohlrabi Scallops

 

This post is a request from one of my customers! He called me to ask for this recipe specifically because he has a ton of kohlrabi in his CSA basket and he remembered this dish from a whole meal that we did at Six Main themed around kohlrabi.
For the entree, we used kohlrabi roasted as the “scallop,” in a white bean-kohlrabi puree, and pickled as a garnish. It actually looks like scallops at first glance!
Serves 4

For the “scallops”:
2 large raw kohlrabi, peeled
2 Tablespoons safflower oil
1 cup vegetable stock
Salt and pepper
Preheat oven to 400 F.
Slice the raw kohlrabi into 3/4″ thick slices. Using a 1″ diameter ring mold, cut as many rounds as you can out of each slice. Each kohlrabi should yield about 6-10 “scallops.”
In an oven safe saute pan, heat the oil and sear the scallops on one side. Flip the “scallops” in the pan and add stock to fill the pan half way up the height of the scallops. Roast 15 minutes in the oven until the “scallops” are tender.

For the kohlrabi-white bean puree:
1 cup kohlrabi scraps
1 cup cooked white beans
2 Tablespoons olive oil
1 shallot, sliced
2 cloves garlic, minced
1/2 cup cashew milk
salt and pepper to taste

In a saute pan, heat the olive oil on medium heat and saute the shallot and garlic gently. Add the kohlrabi and saute until tender.
In a food processor, puree the kohlrabi, white beans and cashew milk until smooth. Season with salt and pepper to taste. Set aside.

For the lemon-caper sauce:
1 Tablespoon olive oil
1/4 cup white wine
1 shallot
2 cloves garlic, minced
2 Tablespoons caper
1 Tablespoon lemon juice
1/4 cup cashew milk
salt and pepper to taste

Heat the olive oil and saute the shallots, capers and garlic. When the shallots are lightly browned add the white wine to deglaze the pan. Allow the wine to reduce by half and add the cashew milk. Allow to reduce again and finish with the lemon juice. Season with salt and pepper to taste.

For the braised kale:
2 cups kale
1 Tablespoon olive oil
1 shallot
1/4 cup vegetable stock
1 clove garlic

Heat the olive oil in a saute pan and gently cook the shallot and garlic. Add the vegetable stock, salt and pepper and allow the kale to wilt.

To make the kohlrabi pickles:
1 cup apple cider inegar
1/2 cup sugar
1 teaspoon salt
1 cup kohlrabi, peeled and julienned

Heat the apple cider vinegar and dissolve the sugar and salt. Pour over the kohlrabi and allow to sit for one hour.

To assemble the dish:
Serve the scallops on a bed of the white bean-kohlrabi puree with the braised kale. Top with the kohlrabi pickles and add the lemon-caper sauce to the plate.

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