Kohlrabi and nut sprinkles


(2 servings)
The leaves of 2 kohlrabi
5 walnuts roughly cut
1/2 tbsp of salt.

Wash the leaves.
Boil them in salted for three to five minutes.
Sieve and plunge in cold water.
Squeeze out the water and chop finely.
Roast them in a heavy pan, stirring continuously to separate them.
When they are quite dry (5 minutes later approx) add the nuts , the salt and roast briefly.

Serve as a seasoning over rice, noodles, quinoa…

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8 Responses to “Kohlrabi and nut sprinkles”

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  6. Courgette with furitake « Experiments in dessertarian cooking: Recipes Says:

    […] Courgette with furitake October 19, 2009 — Zoé 1/2 courgette 1 tbsp of soya sauce 1/2 tsp rice vinegar 1 pinch of salt 1 tbsp of homemade furitake […]

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  8. BentoTaBox Says:

    Nice presentationn meat alike balls looking great!


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