FOOD: RECIPE OF THE DAY: KOHLRABI TACO

BY CHEF SARFARAZ AHMED

TRESIND,

@THE LOUNGE, WESTIN RAJARHAT

INGREDIENTS:

1. Hung curd 150 gm
2. Capsicum green finely chopped 10 gm
3. Bell pepper red finely chopped 10gm
4. Bell pepper yellow finely chopped 10gm
5. Honey 05ml
6. White pepper powder 02gm
7. Salt to taste
8. Chopped coriander 3gm
9. Kohlrabi 1no.
10. Sunchoke chips 100 gm
11. Raw mango 1 no.
12. Coriander leaves 100 gm
13. Green chilli 1 no.
14. Black salt a pinch
15. Sugar a pinch

METHOD:

1. Take hung curd in a mixing bowl and add capsicum, bell pepper, honey, white pepper powder, chopped coriander and salt.
2. Mix with a whisk to a homogenous mix and refrigerate.
3. Slice the kohlrabi in circles to a thickness of a taco and put in cold water with ice to become stiff.
4. Peel the raw mango and chop roughly.
5. In a blender add raw mango, coriander leaves, black salt, sugar, green chilli and some water to make a thick chutney. Put in a piping bag and refrigerate.
6. Cut romaine lettuce to a length of sliced kohlrabi and 1 inch wide.

Plating:

1. Take a slice of kohlrabi and put romaine lettuce on top.
2. Pipe the yoghurt mix on the lettuce covering it completely.
3. Pipe raw mango chutney on top.
4. Top this up with sunchoke chips and garnish with onions or microgreens.