PREPARATION

Kohlrabi Cream 

  1. In a pot, combine the kohlrabi cubes, potato, and garlic. Season with salt and cover with water.  
  2. Bring to a boil and cook for about 20 minutes, until the vegetables are soft. 
  3. Drain the vegetables and transfer to a food processor or blender. Add the remaining cream ingredients and blend until smooth. Taste and adjust seasoning as needed. Keep warm. 

Vegetables 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms, peas, and chopped chestnuts. Sauté for about 5 minutes, until softened and golden. 
  2.  Season with salt and pepper, then transfer to a bowl and keep warm. 

Flank Steak 

  1. Heat oil in a large skillet over medium-high heat. Once hot, add the flank steak. Sear for 2 minutes on each side until browned and caramelized. 
  2. Remove the steak from the skillet. Slice against the grain into 2 cm thick slices, then return to the skillet for an additional 1-2 minutes of searing. 

Dish Assembly 

  1. Spread 2-3 tablespoons of kohlrabi cream in the center of each serving plate. Arrange the seared flank steak slices and the mushroom-pea mixture on top.  
  2. Sprinkle with ground black pepper and serve. 

 Bon Appétit! 

 

 

 

 

 

 

 

 

 

 

 

 

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Ingredients

Ingredients:
Kohlrabi Cream:

3-4 fresh kohlrabi's, peeled and diced

1 small potato, peeled and diced

2 garlic cloves, crushed

2 tbsps. olive oil

Juice and grated peel of ½ lemon

½ cup unsweetened almond milk

Salt, to taste

Vegetables:

1 tbsp. olive oil

6-8 sliced champignon mushrooms

½ cup frozen or fresh peas

A handful of vacuum-packed chestnuts, chopped

Salt, to taste

Ground black pepper, to taste