GREEN BEAN AND KOHLRABI SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the beans in a steamer over boiling water and steam for 5 minutes until just tender but still crunchy. Drain under cold running water and dry with paper towels.
- Peel the kohlrabi and slice thinly. Stack a few slices at a time and cut into matchstick strips.
- Put the beans, kohlrabi and yellow pepper in a bowl.
- Remove and discard the tough, outer leaves of the lemon grass. Cut the centre crossways into very thin slices. Place in a saucepan with the stock and simmer for 10 minutes.
- In a blender, puree the lemon grass and stock with the garlic, coriander, olive oil, salt and pepper until smooth.
- Pour the dressing over the vegetables. Add the mint and toss gently. Garnish with finely sliced chilli. Leave to stand.
INGREDIENTS
- 250 grams fine green beans, trimmed and cut into pieces
- 1 kohlrabi
- 100 grams yellow pepper, cut into dice
- 4 large lemon grass stalks
- 150 ml Vegetable Stock
- 2 small garlic clove, chopped finely
- 1 teaspoon coriander seeds, toasted and crushed
- 5 tablespoon sesame oil
- Salt and pepper
- 4 teaspoon finely chopped mint
- 1 fresh red chilli, deseeded and sliced very finely, to garnish
5 comments for “Green Bean and Kohlrabi Salad”
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