How lucky am I in confident healthy and able to receive fresh-straight-from-the-farm produce? In support of the farmers now unable to sell their bespoke produce to high end restaurants, one restaurant decided to help their grower out. Thanks to Humus x Hortense, a multi awarded vegetarian restaurant in Brussels, for putting together produce packs from the farm to my table . (Thank you Pascale for delivery xoxo.)
So what was in the farm bag: potatoes, carrots, kohlrabi, roquette, romain lettuce, multitude of greens and edible flowers, broccoli flowers/shoots, 2 apples and 3 leeks.
I will share the coming days/weeks what I made, I was totally inspired: a kohlrabi rosti with roquette vinaigrette, focaccia with kohlrabi leaves and flowers, spinach gnocchi with vegan roquette pesto and a ginger & carrot cake.
KOHLRABI – German word for basically a cabbage turnip, can be eaten raw or cooked. Leaves, stems, flowers and bulbs can be eaten like its cousins cauliflower, broccoli, and Brussels sprouts. Steam, roast, sauté or fry – all good. It’s not that popular yet in Belgium but have a go and enjoy!
RöSTI – a Swiss dish traditionally made with grated potatoes and eaten for breakfast by farmers, it is a real favourite of mine. I like savoury hearty breakfast on weekends and for lunch during the week. It comparable to a large fritter if you wil.
- Squeeze out as much moisture as possible of the rated potatoes, kohlrabi and onion.
- For the perfect poached egg: bring water to the boil, add a splash of vinegar, whisk the water so it is spinning. Crack the egg in a little bowl, tip it into the boiling spinning water and let it cook for a few minutes. Remove it carefully with a fine flat sieve or ladle.
- To make the perfect vinaigrette: add to a bowl finely chopped shallots, chopped greens, teaspoon of mustard, splash of olive oil, a tea spoon of vinegar, a teaspoon of honey or agave syrup, salt and pepper and mix with a fork. Taste and adjust the seasoning to your taste, I like a little vinegar in mine.
My hometown Ghent has this fabulously authentic spice store Tierenteyn-Verlent that has the best mustard in the world, a recipe from 1790.
I love greek olive oil and Kalios is one of my favourite brands. This collection oil is made with input from Chef Christophe Hardiquest from 2 Michelin star restaurant BonBon.
I use an old-fashioned grater, a little elbow grease is all you need.
Once you cut open that gooey egg and mixes with eh vinaigrette, it is just soo delish with the crispy rösti and fresh greens.
My kohlrabi rösti, tossed greens and poached egg
Yield 1 portion
- 1 cup of coarsely grated kohlrabi
- 1 cup of coarsely grated potatoes
- 1/2 cup of coarsely grated onion
- olive oil
- salt and pepper
- 1 cup mixture of green leaves or salad, washed
- 1 egg, poached
- homemade vinaigrette: finely chopped shallots, finely chopped greens, teaspoon of mustard, splash of olive oil, a tea spoon of vinegar, a teaspoon of honey or agave syrup, salt and pepper
- In a frying pan, heat up some olive oil, when hot add the mixed grated vegetables and flatten down. Season with salt and pepper. Fry on each side over medium hot heat for 3 to 4 minutes. Transfer to a plate.
- Make the vinaigrette: add to a bowl finely chopped shallots, chopped greens, teaspoon of mustard, splash of olive oil, a tea spoon of vinegar, a teaspoon of honey or agave syrup, salt and pepper and mix with a fork. Taste and adjust the seasoning, I like a little extra vinegar in mine.
- Place the greens on top of the rosti, add the poached egg, serve with the vinaigrette.
on www.leeksandhighheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski without commercial deals. I am just sharing the products I love: used my plate from Hema and bowl from Serax.