KACHEN #25 (Winter 2020) English edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. If you are interested in the entire content, you can order it here either digitally or as a paper magazine. KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
If you are interested in the entire content, you can order it here either digitally or as a paper magazine.
KACHEN is also available in newspaper shops.
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SEASONAL RECIPES<br />
CHIOGGIA ROLL WITH<br />
KOHLRABI, MISO & COCONUT<br />
SAUCE<br />
Serves 8 45 minutes 30 minutes<br />
For the veggie rolls<br />
› 2 slices Chioggia beetroot<br />
› 2 slices of kohlrabi<br />
› A piece of butter<br />
› 200 ml vegetable stock<br />
› 1 pinch of sugar<br />
› White pepper<br />
› Salt<br />
› 1 organic lemon<br />
For the nut butter<br />
› 50 g unsalted butter<br />
For the sauce<br />
› 2 Chioggia beetroot<br />
› 2 kohlrabi<br />
› 1 onion<br />
› 2 garlic cloves<br />
› 1 bay leaf<br />
› 2 l chicken broth<br />
› 400 ml coconut milk<br />
› 1 tbsp blonde miso<br />
› 2 tbsp soy sauce<br />
› 1 tbsp of nut butter<br />
› 1 piece of butter<br />
› Juice of a lemon<br />
The veggie rolls<br />
1 Peel the vegetables and cut into thin strips with a<br />
mandolin.<br />
2 Season the vegetable strips with salt and pepper and<br />
place them alternately on a sheet of baking paper. Form<br />
a row of vegetables, whereby the vegetable slices should<br />
overlap slightly.<br />
3 Roll up the vegetables, carefully peeling the first slices<br />
off the baking paper (as if you were making a Maki)<br />
to make your vegetable roll. Place the roll in a stainless-steel<br />
ring with the same diameter as the roll to keep<br />
it in place. Make one roll per person.<br />
4 Put everything in a frying pan with the melted butter,<br />
sugar and vegetable stock for 6 – 7 minutes to glaze the<br />
rolls. Put the lid on and fry over a low heat until the vegetables<br />
are slightly soft.<br />
5 Then place in the oven at 200°C for 5 minutes.<br />
6 Finally, season the rolls with fleur de sel, lemon juice<br />
and lemon zest.<br />
The nut butter<br />
1 Melt unsalted butter in a pan over medium heat, stirring<br />
frequently. When the butter takes on a caramel-like<br />
colour and releases hazelnut flavours, remove the pan<br />
from the heat.<br />
2 Strain the butter through a small sieve into a cold bowl<br />
to stop the cooking.<br />
The sauce<br />
1 Peel the vegetables and cut them into small pieces.<br />
Sauté in butter.<br />
2 Add stock, coconut milk and bay leaf, simmer for 30<br />
minutes, pass through a sieve and stir in butter, soya,<br />
lemon juice, miso and hazelnut butter. Arrange the sauce<br />
in the middle of a soup plate and place the vegetable<br />
rolls on top.<br />
43<br />
Michaël Vrijmoed<br />
Heikki Verdurme<br />
RECIPE<br />
PHOTOS<br />
<strong>KACHEN</strong> No.25 | WINTER 20
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