1 large beetroot, cut into
2.5cm dice
Grapeseed oil, for frying
2 large red apples, cut
into 2.5cm dice
2 large plums, cut into
2.5cm dice
1 kohlrabi, trimmed and
cut into 2.5cm dice
60 ml (¼ cup) red-wine vinegar
PICKLED KOHLRABI
50 ml white-wine or
chardonnay vinegar
50 gm caster sugar
1 kohlrabi, sliced as thinly
as possible on a mandoline
HERB DRESSING
250 ml (1 cup) olive oil
1 bunch flat-leaf parsley
½ bunch dill
½ tsp ground cardamom
½ tsp ground cumin
Juice of 2 lemons
1 finger-length green chilli
1 Place beetroot in a saucepan
and cover with water. Bring to
the boil and cook for 10 minutes.
Strain and set aside to cool.
2 For pickled kohlrabi, bring the
vinegar, sugar and 50ml water to
the boil in a saucepan, stirring to
dissolve sugar. Add the kohlrabi,
then remove from heat.
3 For herb dressing, combine
100ml olive oil, a pinch of salt
and remaining ingredients in a
blender. Blend on high speed
for about 30 seconds until fine.
Pour mixture into a container,
then pour remaining oil on top.
4 Heat a heavy-based
saucepan over high heat until
very hot. Add a tiny amount of
oil. When it starts to smoke, add
the beetroot, apple, plum and
kohlrabi, and reduce heat to low.
Cook until slightly blackened,
then pour over vinegar. Transfer
to a large bowl and combine
with herb dressing.
5 To serve, transfer to a serving
plate. Cover half with pickled
kohlrabi so colours soak through
and it looks like a mosaic.
Pickled kohlrabi mosaic
with burnt fruits
SERVES 4
“Art meets food with this visually stunning dish,” says
Carrington. “Hot tip: without a mandoline, it will be hard to
achieve the thinness required for the mosaic presentation.”
GOURMET TRAVELLER 127