Kohlrabi package with goat cheese, soy bean cream and spring onion

Heiko Lacher's style in the kitchen? Pure and direct and based on fresh acids with light umami touches.


  • kohlrabi in slices
  • onion rings
  • Salad Pea
  • goat cheese
  • baked onions

For the marinade:

  • 1 dl water
  • 5 g of salt
  • 80 g of sugar
  • 1 dl rice vinegar
  • dill stems
  • clove
  • bay leaf

For the cream of soy beans:

  • 500 g soy beans
  • 100 g chopped shallot
  • 5 cl poultry stock
  • 100 g Salad Pea
  • 3 cl champagne vinegar
  • 3 cl chardonnay
  • butter
  • grate 1 lemon

For the clear long distance:

  • 5 cl kohlrabi juice
  • 5 cl marinade

For the pea oil:

  • 100 g Salad Pea
  • 50 g of rapeseed oil

For the pea powder:

  • blanched pea skins
  • cooked onions
  • wheatgrass powder


Bring everything to the boil for the marinade and marinate the kohlrabi and onion strips. For the cream, fry the shallots in butter until translucent, deglaze with vinegar and chardonnay and reduce slightly.

Add the remaining ingredients, cook, blender until smooth and reserve cool. Mix the ingredients for the stock. Blend the ingredients for the oil together at 40˚C and pass through a fine sieve.

Dry the onions and pea skins, blender to powder and mix with the wheatgrass powder. Make a package of kohlrabi, goat cheese and cream of soy beans and burn.

Garnish with the Salad Pea, onion rings and fried onions. Spoon the stock around it and finish with the oil and powder.


Restaurant Anima

In Wöhrden 5, Tuttlingen, Duitsland
Tel. 0049 7461 7803020

Recipe: Heiko Lacher
Source: Culinaire Saissonier 90 - Fall 2018

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