Kohlrabi Velouté with Roasted Green Grapes, Walnut-Rye Crumble and Lovage Oil

01

Ingredients

• 2 large kohlrabi, about 900 g total, peeled and cut into 2 cm cubes
• 1 medium shallot, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 750 ml low-sodium vegan vegetable stock
• 200 ml unsweetened vegan oat cream
• 1 tablespoon white miso
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon ground white pepper
• 180 g seedless green grapes, halved
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 45 g walnut halves, finely chopped
• 35 g coarse rye breadcrumbs, verified vegan
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon ground coriander
• 1/8 teaspoon smoked sea salt
• 15 g fresh lovage leaves, plus 8 small leaves for garnish
• 20 g flat-leaf parsley leaves
• 60 ml extra-virgin olive oil
• 1 pinch fine sea salt

02

Prepare the dish

1. Bring a small saucepan of water to a boil and prepare a bowl of ice water. Blanch the lovage and parsley for 15 seconds, transfer immediately to the ice water, then drain and squeeze completely dry.
2. Blend the blanched herbs with 60 ml olive oil and a pinch of salt for 90 seconds. Strain through a fine sieve without pressing, cover and set aside. You will use about 4 teaspoons for plating; refrigerate the remainder for another meal.
3. Heat the oven to 190°C (375°F). Toss the halved grapes with 1 teaspoon olive oil and arrange cut side down on a parchment-lined tray. Roast for 10 to 12 minutes, until lightly blistered but still holding their shape. Toss gently with 1 teaspoon lemon juice and keep warm.
4. Combine the walnuts, rye breadcrumbs, 1 teaspoon olive oil, coriander and smoked salt on a second small tray. Bake for 7 to 9 minutes, stirring once, until crisp and fragrant. Cool on the tray so the crumble stays crunchy.
5. Warm 2 tablespoons olive oil in a heavy pot over medium-low heat. Add the shallot and cook for 5 minutes without browning. Add the garlic and cook for 45 seconds.
6. Add the kohlrabi, vegetable stock, 3/4 teaspoon sea salt and white pepper. Bring to a gentle simmer, cover partially and cook for 25 to 30 minutes, until the kohlrabi is completely tender when pierced.
7. Blend the soup in batches until very smooth. Return it to the cleaned pot, whisk in the oat cream and warm gently for 3 minutes without boiling.
8. Place the miso in a small bowl, whisk in 60 ml of the hot soup, then stir the mixture back into the pot with 1 tablespoon lemon juice. Taste and adjust the salt. For the finest texture, pass the velouté through a fine sieve and keep it hot over very low heat.
9. Rewarm the grapes briefly if needed. Set out all four bowls, the warm velouté, walnut-rye crumble, lovage oil and reserved lovage leaves so the plates can be finished without delay.