- 250 g puff pastry
- 1 tbsp grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- sesame seeds
For the purée
- 1 kohlrabi
- 1 clove garlic
- 1 glass light vegetable stock
- 2 sprigs thyme
- extra virgin olive oil
Wash the kohlrabi to remove any traces of soil and peel with a knife. Chop into slices half a centimetre thick and then in half. Place in a frying pan with a drop of oil and an unpeeled clove of garlic, add salt and fry for about 20 minutes or until the desired level of cooking is reached. Add a bit of stock if you need to and cover with the lid. Allow to cool.
Place the kohlrabi in a blender with 1 tablespoon of olive oil, the thyme (leaves removed), and a pinch of salt; blitz to obtain a thick purée.
Thinly roll out the puff pastry, season with salt and lightly oil. Prick with a fork and sprinkle with the grated Parmesan cheese and the sesame seeds.
Cut out lots of little pastry triangles and bake in the oven at 200°C on a baking tray lined with greaseproof paper for 10 minutes (until golden).
Serve your kohlrabi purée cold with the lukewarm cheese and sesame seed puffs.