Kohlrabi Velouté with White Bean Quenelle, Concord Grape Gastrique and Buckwheat Lace

01

Ingredients

• 2 tablespoons extra-virgin olive oil, divided (30 mL)
• 1 small leek, white and pale-green parts only, thinly sliced (100 g)
• 2 garlic cloves, thinly sliced
• 3 medium kohlrabi, peeled and cut into 1.5 cm cubes (600 g prepared weight)
• 1 small Yukon Gold potato, peeled and cut into 1.5 cm cubes (150 g)
• 3 cups low-sodium vegetable stock (750 mL)
• 1/2 cup unsweetened vegan oat culinary cream (125 mL)
• 1 tablespoon fresh lemon juice (15 mL)
• 1/2 teaspoon fine sea salt, plus more only if needed
• 1/4 teaspoon ground white pepper
• 1 can no-salt-added cannellini beans, drained and rinsed (240 g drained)
• 1 tablespoon nutritional yeast (5 g)
• 1 teaspoon finely grated lemon zest
• 1 additional tablespoon fresh lemon juice (15 mL)
• 1 tablespoon water (15 mL)
• 1/8 teaspoon fine sea salt
• 1 cup seedless Concord grapes (150 g)
• 1/4 cup water (60 mL)
• 2 tablespoons pure maple syrup (30 mL)
• 2 tablespoons apple cider vinegar (30 mL)
• 1 small pinch fine sea salt
• 1/4 cup buckwheat flour (30 g)
• 1/3 cup water (80 mL)
• 2 tablespoons neutral vegetable oil (30 mL)
• 1 small pinch fine sea salt
• 2 tablespoons raw buckwheat groats (20 g)
• 2 tablespoons small fresh tarragon leaves
• 1 teaspoon extra-virgin olive oil for finishing (5 mL)

02

Prepare the dish

1. Toast the buckwheat groats in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant and a shade darker. Transfer immediately to a plate to cool.
2. Make the gastrique: combine the Concord grapes, 1/4 cup water, maple syrup, apple cider vinegar and a pinch of salt in a small saucepan. Simmer over medium-low heat for 10 minutes, crushing the grapes as they soften. Press through a fine sieve, return the liquid to the pan and reduce for 5 to 7 minutes until glossy and lightly syrupy. Set aside; it will thicken as it cools.
3. Heat 1 tablespoon of the olive oil in a heavy saucepan over medium-low heat. Add the leek and cook for 6 minutes without browning. Add the garlic and cook for 45 seconds.
4. Add the kohlrabi, potato and vegetable stock. Bring to a gentle boil, reduce to a simmer and cook partly covered for 22 to 26 minutes, until the vegetables yield easily to a knife.
5. Meanwhile, blend the cannellini beans, remaining 1 tablespoon olive oil, nutritional yeast, lemon zest, the additional 1 tablespoon lemon juice, 1 tablespoon water and 1/8 teaspoon salt until very smooth. Pass through a fine sieve for the cleanest texture, then keep warm in a small covered pan over the lowest heat.
6. For the buckwheat lace, whisk the buckwheat flour, 1/3 cup water, neutral oil and a pinch of salt until smooth. Heat a non-stick skillet over medium heat. Spoon in 1 tablespoon batter and let it spread naturally. Cook for 2 to 3 minutes, until the bubbling stops and a delicate crisp lattice forms. Lift out carefully and drain on a towel. Repeat to make at least four pieces.
7. Blend the soup until completely smooth, working in batches if necessary. Add the oat cream, 1 tablespoon lemon juice, 1/2 teaspoon salt and white pepper, then blend again. For a restaurant-smooth finish, pass through a fine sieve. Return to low heat and adjust with a splash of stock if it no longer pours in a steady ribbon.
8. Warm the gastrique very gently if it has become too firm to spoon. Taste the soup, bean cream and gastrique together, adding only enough salt or lemon to keep the final plate balanced rather than sharp.