Kohlrabi purée with beetroot sauce


Serves 4

  • 1/2 kohlrabi, cleaned
  • 1/2 lemon
  • 1 beetroot
  • 3 tbsp extra virgin olive oil
  • 1/2 aubergine
  • 100 ml vegetable stock
  • vegetable oil for frying
  • salt and pepper


Dice the kohlrabi and steam, flavouring it with slices of lemon in the steamer basket. Drain and transfer to a blender, add a touch of vegetable stock, a pinch of pepper and blitz to obtain a purée. Leave to cool and set aside.

Peel and slice the beetroot, then steam; leave to cool and blitz with salt, oil and pepper. Peel the aubergine with a potato peeler and chop the peel into thin strips; fry the strips in hot oil and blot on kitchen paper after 1 minute.

Spoon the kohlrabi purée into soup dishes, drizzle with rapeseed oil and finish with the crispy aubergines. Serve with toasted bread croutons to taste.

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