Kohlrabi with Elderflower and Gooseberry Recipe - Great British Chefs
Kohlrabi is served two ways in this interesting summer starter recipe from Sam Buckley. Wedges of salt-baked kohlrabi are topped with very lightly cured raw slices of the vegetable. The dish is...
Ingredients
- 220g of unsalted butter
- 110g of elderflower
- 1 kohlrabi
- 250g of plain flour
- 125ml of water, (you may not need it all)
- 25g of table salt
- 60ml of white wine
- 25g of gooseberry juice
- white wine vinegar, to taste
- salt
- 2 gooseberries, very finely sliced
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