This is a great dish to cross over when you have guests with differing food needs. It can be served as an entree to accommodate raw food-ists, vegetarians, those on gluten free diets and those more carnivorously inclined. Just add or delete the prawns as needed.
This dish combines crunchy noodles made from kohlrabi, cucumber or carrot with fried and spicy king prawns
This will be our final dish in the exhibition of Kohlrabi recipes. There is no telling what is next in our Vitalis menu section but we had fun going down the rabbit hole of all that is Kohlrabi. We hope you have enjoyed these recipes.
Ingredients for four people:
1 large carrot
1 small kohlrabi
1 small radish
2 – 3 tbsp white wine vinegar
pepper from the grinder
3 tbsp olive oil
2 tbsp dried tomatoes
4 green olives (pitted)
8 king prawns (without shell, ready to cook)
1 clove of garlic
Wash, clean and peel the vegetables. Halve the cucumber lengthways and core with a spoon.
Make spaghetti out of the vegetables with a spiral cutter or slice thin ribbon noodles with a peeler.
For the dressing, finely chop the olives and tomatoes. Mix with vinegar, salt, pepper, 2 tablespoons oil and chives rolls. Set aside 1 tablespoon of dressing.
Mix the vegetable spaghetti, season with salt, layer in glasses. Garnish with remaining dressing and basil leaves.
Roughly chop the garlic.
Lightly salt the prawns, fry them in a coated pan in 1 tablespoon of oil, briefly roasting the garlic. Deglaze with lemon juice and the rest of the dressing.
Serve with the vegetable spaghetti.
Nutritional values per person:
About 160 kilocalories, 12 g protein, 9 g fat, 6 g carbohydrates and 3 g fiber.