Koolrabi ravioli, paarse bloemkool met hazelnoot en Jasmine Blossom, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 1 large kohlrabi
• 1 small purple cauliflower
• 1 shallot
• 60 gr hazelnuts
• 150 gr bio Légumaise Périgord - mushrooms with truffle
• Rapeseed oil Arqan argan oil
• Jasmine Blossom
• Black pepper Coarse sea salt

Ravioli:

• Peel the kohlrabi. Cut in the middle.
• Use a skimmer to make 8 very thin round slices (as big as possible) of 1 mm thick.
• Put the ravioli one by one for 30 seconds.
• in boiling water with some coarse sea salt, remove with a skimmer and cool in cold water.

Tartar:

• Cut the leftover of kohlrabi, shallot and 200 gr cauliflower into a tartar.
• Braise in a bit of rapeseed oil until crispy. Season with sea salt and pepper.
• Fill each ravioli with warm tartar and place on a large plate.
• Now put them briefly in the microwave.
• to reheat it a little.

Garnishes:

• Chop the hazelnuts.
• Cut raw slices of the remaining purple cauliflower.

To finish off:

• Place 2 warm ravioli on each (hot) plate.
• Spoon some hot légumaise on top in the middle. Divide the hazelnuts and crispy cauliflower Drizzle everything with a little argan oil and place a few Jasmine blossom flowers on top of the preparation.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes
Techniques: stew, sauce, boil, raw
Plate: Wild Moon large flat ceramic
Recommended drink: Super Kroon beer, Brewery De Kroon, Belgium