Vegan Kohlrabi & Potato Steaks with Crispy Hazelnut Topping: A Dish That Will Impress!
Looking for a vegan dish that is both elegant and incredibly flavorful? This recipe for Kohlrabi and Potato Steaks with a crispy hazelnut topping is an absolute showstopper! It's simple to prepare yet yields a sophisticated result that will undoubtedly impress everyone at your table. Get ready to transform humble vegetables into a truly delightful culinary experience.
The Heart of the Dish: Perfectly Cooked Kohlrabi and Potatoes
The foundation of this dish relies on perfectly cooked kohlrabi and potatoes, offering a delightful contrast in textures and subtle flavors.
Preparing and Boiling the Vegetables
- Start with 300g (about 2 cups / 10.5 oz) of floury potatoes. Peel and chop them into uniform pieces.
- Take two medium-sized kohlrabi. After peeling, slice them into thick, steak-like rounds.
- Boil both the kohlrabi and potatoes together in salted water. After eight minutes, carefully remove the kohlrabi, as it cooks faster. Continue to cook the potatoes until they are soft and easily mashable.
The Crispy Topping: A Burst of Texture and Flavor
What truly elevates this dish is the crunchy, aromatic topping that bakes to a golden perfection over the kohlrabi steaks.
Crafting the Hazelnut Crust
- In a bowl, combine 2 tablespoons of breadcrumbs and 2 tablespoons of ground hazelnuts.
- Add 1 teaspoon of mustard and 1 tablespoon of plant milk.
- Season generously with salt and pepper.
- Mix all the ingredients thoroughly until you have a crumbly, well-combined mixture.
Baking for Crispiness
- Once the kohlrabi slices have been removed from their initial boil, place them on a baking sheet lined with parchment paper.
- Generously spoon the hazelnut mixture onto the top of each kohlrabi steak, pressing it down lightly to ensure it adheres.
- Bake in a preheated oven at 200°C (390°F) for approximately 15-20 minutes, or until the topping is golden brown and deliciously crispy. Remember to turn them occasionally for even browning.
The Creamy Mashed Potato Puree: A Silky Companion
While your kohlrabi steaks are crisping in the oven, prepare the smooth and flavorful potato puree that will serve as their perfect bed.
Mashing and Seasoning the Potatoes
- Once your potatoes are soft, drain them and return them to the pot.
- Mash them thoroughly, then add 1 tablespoon of vegan butter or olive oil for richness.
- Stir in 3 tablespoons of oat milk, a dash of nutmeg, and salt to taste.
- Mix until the puree is silky smooth and beautifully seasoned.
- Finely chop a small bunch of flat-leaf parsley (about 20g / ¾ oz) and fold it into the mashed potatoes for a burst of freshness.
Final Assembly and Presentation
The magic happens when all these components come together on the plate, creating a visually stunning and incredibly tasty meal.
- Spread a generous portion of the creamy potato and parsley puree onto your serving plate.
- Carefully place the crispy, golden kohlrabi steaks on top of the puree.
- Garnish with a sprinkle of fresh lemon zest for brightness and a handful of roasted hazelnuts for an extra layer of crunch and nutty flavor.
This vegan kohlrabi and potato dish is not just a meal; it's an experience. The tender kohlrabi, the creamy potatoes, and the crunchy, savory hazelnut topping create a harmony of textures and flavors that will leave a lasting impression. It’s a testament to how simple, plant-based ingredients can create something truly extraordinary!
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