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Ingredients
Serves 4
- 1/4 green-skinned pumpkin
- vegetable oil for frying
For the cream
- 1/4 Savoy cabbage
- 100 g potatoes
- 120 g kohlrabi, cleaned
- 2 cloves garlic
- 3 tbsp extra virgin
- olive oil
- 300 ml vegetable stock
- chives
- salt and pepper
Preparation
Peel the potatoes and chop into small thin pieces; clean the Savoy cabbage and chop into thin julienne strips. Dice the kohlrabi. Crush the garlic and brown in a saucepan with the olive oil, add the Savoy cabbage, the potatoes and the kohlrabi and season with salt and pepper.
After 2 minutes, pour over the hot stock and add a sprinkling of salt. Simmer until the vegetables are almost loosing consistency and the stock has reduced; blitz the mixture in a blender and season with salt and pepper to taste. Then place in the fridge to cool for around 20 minutes.
Meanwhile, remove the green rind from the pumpkin and chop the flesh into thin strips.
Heat the vegetable oil in a frying pan and fry the pumpkin for 1 minute. Blot well on kitchen paper.
Moisten 2 tablespoons and use to create quenelles of the potato, Savoy cabbage and kohlrabi cream; then arrange on the plates and cover with the nice and crispy pumpkin. Scatter with chives and serve.
