Name: Roasted Kohlrabi with Chanterelles & Rye Breadcrumbs
Yield: Serves 4
Ingredients: 1 large kohlrabi, or 2 smaller ones, not peeled, leaves removed (or use rutabaga); 6½ tablespoons (100 g) sea salt; 4 cups (500 g) all-purpose flour; 3 to 4 tablespoons white balsamic or cider vinegar; 2 to 3 tablespoons olive oil, plus 2 to 3 tablespoons for garnish; A knob of butter; Sea salt and freshly ground black pepper; About 1¾ ounces (50 g) Parmesan or Pecorino, very thinly shaved; About 4 fresh sage leaves, very thinly sliced; 1 slice dark Frisian rye bread; 2 handfuls small chanterelles (or another delicious type of mushroom), cleaned, the larger ones shredded to the size of the smaller ones

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

For the Roasted Kohlrabi

4 cups (500 g) all-purpose flour
6½ tablespoons (

Starter

Method

Prepare

Preheat the oven to 400°F (200°C).

Make a dough from the flour, salt, and about ¾ cup (200 ml) water. Knead with clean hands into a firm, somewhat spongy dough, adding a little more water or flour if needed. Roll out on a floured co