KACHEN #21 (Winter 2019) English edition

RENÉ MATHIEU & HIS TEAM
WINTER ROOTS ROLL UP WITH LEMON
KOHLRABI CREAM
By Jim Meyers
Serves 10
30 minutes
For the vegetable rolls
› 1 radish
› 2 yellow beets
› 2 red radishes
› 2 golden ball turnips
› 2 large carrots
› 2 green radishes
› 1 bunch of flat-leaf parsley
› 1 bunch of basil
› 1 celery root
› 1 piece parmesan cheese
› fleur de sel
› olive oil
› olive oil with lemon
For the kohlrabi cream
› 1 kohlrabi
› truffle oil
› 1 tbsp honey
› 1 lemon, juice
› 4 cashews
› Matcha green tea powder
VEGETABLE ROLLS
1 Using a mandolin, slice all the vegetables
into thin petals.
2 Soak your various vegetable petals
lightly in olive oil before placing them
on a sheet of baking paper. Cover the
sheet by making lines of vegetables,
the petals overlapping slightly by
alternating colours.
Tip: While making your collage,
remoisten each vegetable slice with
olive oil. Sprinkle with a few grains of
salt and parmesan cheese shavings.
3 Roll the vegetables up, gently
peeling off the first petals resting
on your baking sheet (as if you were
making a maki). Gently peel off the
sheet at the same time as you are
making your vegetable roll. With a
knife, cut off the final edge of your
sheet of baking paper that extends
beyond the vegetables. Wrap the
baking paper back around the whole
vegetable roll to hold it securely.
Set aside for 15 minutes in a cool
place so that the parmesan infuses
each vegetable petal.
KOHLRABI CREAM
Centrifuge the kohlrabi and mix the
juice with truffle oil, honey, lemon
juice and add the lemon olive oil as
if you were making a mayonnaise.
Season with salt and pepper.
TO SERVE
Unroll your sheet of baking paper
again to release your vegetable roll.
Cut 4 cm wide sections with a knife.
Divide into a large plate. Sprinkle
with a few turns of the pepper mill
and Matcha green tea powder. Add
some grated cashew nut and kohlrabi
cream and decorate with some
herbs and flowers.
74
KACHEN No.21 | WINTER 19