Kohlrabi | Buchweizen | Zitrusfrüchte Sous Vide

Citrus fruit vinaigrette:
Wash the citrus fruits and zest them with a fine grater. Juice the orange, lemon and blood orange. Briefly bring juice to the boil with grapefruit juice, yuzu juice and honey. Add mustard and use a hand blender to create a smooth mixture. Add citrus fruit zest and drips of grape seed oil until the vinaigrette thickens. Season with salt.

Kohlrabi (Sous Vide):
Peel kohlrabi and cut into approx. 2 cm thick, uniform sticks. Place kohlrabi sticks and citrus fruit vinaigrette a vacuum pouch and vacuum seal. Cook for 10 hours at 68 °C in the fusionchef Sous Vide water bath.

Buckwheat cream:
Spread buckwheat on a baking tray and roast at 200 °C (circulating air) for 20 minutes in a pre-heated oven. Soak buckwheat overnight in a bowl with sufficient water. Drain water. Let buckwheat dry on a tray for 2 hours. Heat alba oil in a pot and roast the buckwheat. Douse with vegetable umami stock and cook until the buckwheat grains are soft. Put in a blender with the ground nutmeg to create a fine cream then pass it through a fine kitchen sieve. Fill into a squeeze bottle.
The buckwheat cream sometimes thickens as it cools. If this happens, simply mix it with a little cold stock or water.

To serve:
Take cooked kohlrabi sticks out of the vacuum pouch and dab dry with a kitchen towel. Sprinkle with dried miso powder and let marinate for approx. 10 minutes. Squeeze out dabs of buckwheat cream and spread the puffed buckwheat on top. Use tweezers to drape sorrel leaves on the finished kohlrabi pieces.

This recipe was kindly provided by Benjamin Maerz (from the cookbook “Heimat weite Welt” (At home in the world) / www.matthaes.de/heimat). Photo: ©Lukas Kirchgasser