Salt-Baked Kohlrabi with Caramelised Onion Yoghurt and Poppy seeds

Salt-Baked Kohlrabi with Caramelised Onion Yoghurt and Poppy seeds

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Salt-Baked Kohlrabi with Caramelised Onion Yoghurt and Poppy seeds
  • Salt-Baked Kohlrabi with Caramelised Onion Yoghurt and Poppy seeds
  • Salt-Baked Kohlrabi with Caramelised Onion Yoghurt and Poppy seeds
Salt-Baked Kohlrabi with Caramelised Onion Yoghurt and Poppy seeds

Salt-Baked Kohlrabi with Caramelised Onion Yoghurt and Poppy seeds

Cuisine

Turkey

Recipe Description

Salt-baking is a fantastic – and fun – technique traditional to many cultures, including those of Turkey, China and southern Italy. The idea is to create a hard crust, like a bespoke baking dish, that steams and seals the flavours. Making salt dough is easy: mix one part salt, one part flour and one part water until it’s the consistency of wet sand, bury your food in it (fish and potatoes work well too), and bake. When it’s done, crack the crust and dig in. Here, roasting kohlrabi on rock salt is a simpler method giving the same flavour-packed result. 

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

200 g (7 oz) rock salt
1 kg (2 lb 3 oz) kohlrabi or 2 kohlrabi?
3 onions, sliced thinly
2 tablespoons grape seed oil
2 teaspoons sugar
1 teaspoon sumac
juice of 1 lemon
150 g (5½ oz) yoghurt
2 tablespoons poppy seeds
2 tablespoons chives, chopped
2 tablespoons almonds, chopped or crushed in a mortar and pestle
½ teaspoon cumin

Recipe Steps

Preheat the oven to 180°C (350°F). Cover a baking tray with the rock salt and put the kohlrabi on top. Cover the tray with foil and bake for 45 minutes.

Put the onions and oil in a frying pan with a tight-fitting lid. Cook over a low heat and leave the lid on for 15 minutes to let the onions sweat. Remove the lid, add the sugar and stir. Let the moisture evaporate and the onions go a dark golden brown. Remove from the heat and let cool to room temperature, then mix in half the sumac, the lemon and yoghurt and check the seasoning. Set aside.

In a bowl combine all the remaining ingredients. Once the kohlrabi is cooked, using tongs burn the skin over an open flame, then half it and scoop out the flesh, reserving the burnt skin. Roughly chop the flesh and then and fold through the poppy seed mix.

Put the burnt skin on the plates, then pile everything on top like a salad and spoon over the caramelised onion yoghurt to serve.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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