Vegetarisch - April 12, 2023

Smoked kohlrabi carpaccio with beetroot and cottage cheese

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
2 persons

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill with grate, plancha/grill plate

Ingredients:

• 1 kohlrabi
• 100 g lentils
• 1 lemon
• 1 red onion
• 2 spring onions
• 2 radishes
• 1 beetroot
• 30 g sugar snap peas
• 1 pack of cress
• 150 g cottage cheese
• Black cumin
• Soy sauce
• Olive oil
• Pepper
• Salt
• Sugar
• Smoking wood of your choice

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More vegetarian dishes
available in the Veggie Special

preparation

➊ Since the kohlrabi is to be smoked, set up an indirect grill area at around 120 °C. Peel the kohlrabi and smoke it with a wood of your choice for around 20 minutes. During this time, the kohlrabi will warm up and absorb the smoke aroma well. But it will still be firm to the bite. This is intentional, as we will later slice it very thinly.

➋ In the meantime, cook the lentils. Slice the spring onions, red onion and radishes very thinly and put aside for later.
Cut the beetroot and sugar snap peas into small pieces and grill them separately on a plancha or grill plate with a little olive oil, salt and pepper so that everything can be arranged nicely on the plate later. If you don't have a plancha or grill plate, you can leave the sugar snap peas whole and grill them on the grill together with the sliced beetroot and then cut them into small pieces.

➌ Mix together 3 tablespoons of lemon juice and 5 tablespoons of olive oil and season with salt, pepper and sugar.

➍ After 20 minutes of smoking, slice the kohlrabi thinly, spread it out on two plates and drizzle with the marinade. Allow to soak for a short time.

➎ Mix the cooked lentils with the chopped beetroot and season with olive oil, salt and a pinch of sugar.

➏ Now arrange the two plates with lentils, onions, radishes, spring onions, cottage cheese and sugar snap peas. Mix another 3 tablespoons of lemon juice with 1 tablespoon of soy sauce, 3 tablespoons of olive oil, a little pepper and black cumin and drizzle generously over the vegetables.

R ecipe by Bjoern Terhorst

Anyone who lands on the "Time to Meat" website and is not yet hungry will definitely be when they first browse through the various sections. The person responsible for this is griller Bjoern Terhorst from Lampertheim in southern Hesse. He is a master of the culinary game with fire - and knows how to awaken this passion in others with great esprit through his grill seminars and steak tastings. www.time-to-meat.de

Recipe from FIRE&FOOD issue 1/2023