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Whether you exclusively follow a plant-based diet, you're trying to eat more sustainably or just fancy trying something new, there’s a world of flavour to be discovered in plant-based cuisine.
Rather than seeing it as something restrictive, plant-based dishes should be viewed as an opportunity to approach cooking with a fresh perspective. Many of us can get stuck in a rut preparing the same few recipes, and removing animal products from the equation gives you the push to discover new ingredients, techniques and flavours.
This recipe for Kohlrabi and Sorrel Ravioli with Spiced Carrot and Pine Nut Crumble has been created by . Beautiful plant-based dishes like this might seem a world away from classic French cuisine, but traditional techniques are used here, with a little modification.
Not only plant-based but gluten-free, this creative take on a classic pasta introduces a fresh flavour experience. The mild and sweet flavour of the kohlrabi is the perfect partner for bittersweet spinach and sharp sorrel. The spiced carrot provides an earthy base and the crumble finishes everything off with a nutty crunch.
Recipes similar to this are taught as part of programmes such as the Diploma in Plant-Based Culinary Arts, Diploma in Gastronomy, Nutrition and Food Trends and Cordon Vert® Vegetarian Cuisine short courses, Diploma in Pâtisserie, Innovation and Wellness and online Certificate in Plant-Based Pâtisserie, perfect for those looking to learn more about this expanding sector of the industry and create dishes that meet the growing demand for vegan, vegetarian and plant-based foods and products.
Peel the kohlrabi and slice into 2 mm thick pieces. Cut out 7 cm rounds from the slices then squeeze over the lemon juice and sprinkle with the salt to soften them. Set aside the trimmings. Steam cook the small leaves then set aside.
Cook the kohlrabi trimmings in sunflower oil until they’re soft. Add the spinach and cook until wilted. Remove from the heat and chill. Once chilled, stir in the sorrel and blend until smooth and thick. Season to taste and warm before serving.
To make the ravioli, pipe a dollop of filling on one side of kohlrabi round then fold in half.
Peel and trim the carrots. Put the carrot juice and carrots in a saucepan, bring to the boil then reduce the heat to a simmer and reduce by half. Remove the carrots and set aside for the garnish. Pour the juice in a blender, add the pine nut oil, lemon juice and Espelette pepper and blend until smooth. Season and keep warm.
Preheat the oven to 180°C. Put the rice flour, vegetable fat, pine nuts and salt in a bowl then rub together to form a crumble texture. Spread evenly across a lined baking tray and bake for 12 minutes, or until golden and crunchy.
Pour the spiced carrot in a shallow plate. Arrange a few raviolis in the bowl then top with crumble, kohlrabi leaves, carrots, sorrel cress, a drizzle of oil and a dusting of Espelette pepper.
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