Kohlrabi in Roux
Tubers and roots just fit fine together. The earthy taste of beet root is perfectly balanced by the sweet taste of steamed kohlrabi. My recommendation: steamed kohlrabi in vegan beetroot-roux sauce with beetroot foam and fresh parsley, white sesame and black Hawaii salt.
Cut the kohlrabi in dices and steam it.
Wash and cut parsley.
Puree a beetroot with beetroot juice until it generates foam.
mix almond mouse with water, salt and a little bit of fresh beetroot juice. Heat it up and stir it until it gets creamy. The almond mousse will help to thicken the fluid because under heat it shows a similar reaction like starch powder.
For starters or as a main dish. Easy, fast and delicious.