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



  • 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.


  • 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.


  • 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

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Frank Fol – The Vegetables Chef®


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