Kohlrabi Crêpes in Horseradish, Crushed Cauliflower-Mustard Stew

  • Total Time: 30 minutes
  • Prep Time: 20 minutes
  • Yield: 4 servings

Ingredients

To Make the Crêpes:

  • 1 cup garbanzo flour 
  • 3/4 cup water 
  • ½ teaspoon baking powder 
  • 1/4 teaspoon salt 
  • ¼ teaspoon pepper 
  • 2 Tablespoons olive oil 
  • 1 Tablespoon neutral oil for pan searing

To Make the Kohlrabi Whip:

  • ½ cup diced kohlrabi
  • ½ cup diced turnip
  • 1 Tablespoon chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 oz. sherry vinegar
  • 1 oz. smoked tamari
  • ½ teaspoon black pepper
  • 2 baked potatoes, peeled and chopped
  • 2 Tablespoons prepared horseradish
  • ½ cup vegan mayo

To Make the Cauliflower-Mustard Stew:

  • 2 Tablespoons neutral oil
  • 1 quart crushed cauliflower florets
  • 2 Tablespoons chopped onion
  • 1 teaspoon minced garlic
  • ½ cup chopped potato
  • 1 fresh sage leaf
  • 1 teaspoon Montreal Seasoning
  • 1 teaspoon nutritional yeast
  • ½ teaspoon dill seed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons dry white wine
  • 1 quart vegetable stock
  • ½ cup vegan sour cream
  • 2 Tablespoons olive oil
  • 1 Tablespoon dill leaves
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons grain mustard

Directions

To Make the Crêpes:

  1. Sift together all dry ingredients. 
  2. Add water and olive oil and whisk together just until combined. 
  3. Heat large skillet on medium-high heat and add ¼ neutral oil. Ladle ¼ of the batter into the skillet, tilting the pan to form a thin, wide pancake. 
  4. Cook for about 1½ minutes until bubbling through the center, then flip and cook the other side for an additional 30 seconds. 
  5. Use a spatula to remove from heat and allow to cool. 
  6. Repeat to make all 4 crêpes. 

To Make the Kohlrabi Whip:

  1. Preheat oven to 400°F.
  2. In a medium mixing bowl, toss kohlrabi, turnip, onion, and garlic with mustard, vinegar, tamari, and pepper. 
  3. Transfer to baking dish and roast for 15 minutes until vegetables are tender.
  4. Allow to cool for 10 minutes, then transfer to food processor. 
  5. Add chopped potato and horseradish and pulse until all large chunks are crushed. You want a smooth whip that still retains some texture. 
  6. Transfer to a medium bowl and fold in vegan mayo until fully incorporated. 
  7. Allow to fully cool before placing in an airtight container and storing in refrigerator.

To Make the Cauliflower-Mustard Stew:

  1. Heat a large stockpot on medium-high heat and add the neutral oil. Then add cauliflower, onion, garlic, and potato.
  2. Sear, stirring occasionally, for about 4 minutes until evenly brown.
  3. Add the sage, Montreal Seasoning, nutritional yeast, dill seed, salt, and pepper and continue to sear for another 2 minutes.
  4. Deglaze with white wine.
  5. Reduce heat to medium low, add vegetable stock, and simmer for about 10 minutes until vegetables are fork tender.
  6. Using a vegetable masher, crush the vegetables to a coarse texture, then stir in remaining ingredients.
  7. Serve immediately or allow to cool fully before storing in an airtight container in refrigerator.

Assemble the Dish:

  1. Preheat oven to 350°F. 
  2. Warm crêpes in oven just until they become pliable, about 2 minutes.
  3. Spread about ½ cup kohlrabi whip down the center of each crêpe, then gently roll the crêpe shut, into a cylinder. 
  4. Arrange the crêpes in a small roasting pan, cover them, and place in oven to heat fully for about 15 minutes.
  5. Meanwhile, heat stew in a medium saucepan just until it starts to boil, then reduce heat and allow to simmer until ready to serve. 
  6. Spoon the stew into a large, wide bowl and place the warmed, stuffed crêpes on top. 
  7. Garnish with mustard seeds and fresh dill leaves and serve. 

Note

Celebrating all the gorgeous root vegetables and brassicas that shine in the cooler months, this kohlrabi crêpe is festive and flavorful, stunning to look at, and relatively light. This dish has lots of high notes that leave you feeling great, and you won’t risk putting your guests to sleep from overeating. 

Try making extra stew — it heats up great as a soup enjoyed on its own, with a crusty baguette, or served over rice. 

 

About the Chef:

Richard

Husband and wife team Richard Landau and Kate Jacoby are the Chefs and Owners of Philadelphia's renowned vegetable restaurant, Vedge. In recent years, they have grown their restaurant group to include their street food bar, V Street, as well as their latest effort, Fancy Radish, in Washington, DC.

Chef Rich Landau, a pioneer of the modern plant-based dining experience, opened his first restaurant, Horizons, in 1994. His mission: to demonstrate the creativity and satisfaction of vegetable cuisine. Through his many years in the restaurant industry, he has been teaching, consulting, and even making media appearances including winning Food Network’s Chopped. Landau has used the carnivore’s palate he grew up with to translate vegan cuisine to a broader audience. In 2009 Landau and Jacoby served the first-ever vegan meal at the James Beard House in Manhattan. In 2011 they opened Vedge in an elegant Center City Philadelphia brownstone, to national acclaim. In 2016 Vedge was awarded a “4 Bell” review by Philadelphia Inquirer restaurant critic Craig LaBan, the highest possible rating for a restaurant.

Their next endeavor, V Street, opened in October 2014. At present, V Street is poised to build the Vedge brand as the first of its kind — a street food bar with a mission to serve globally inspired plant-based dishes. Landau and Jacoby have designed V Street to present fun and interesting new ways to further demonstrate the appeal and diversity of vegetable-centered dining, this time in a more adventurous and bustling context. As always, by focusing on the vegetables.

Landau has co-authored four cookbooks, including the most recent Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking, and he has been a finalist multiple times for the James Beard Foundation's Best Chef: Mid-Atlantic as well as twice being named “Best Chef in Philadelphia” by Philadelphia Magazine.

Vedge: https://vedgerestaurant.com Vedge IG: vedgephiladelphia Vedge Book: http://store.vedgerestaurant.com/product/vedge-cookbook/

  • Total Time: 30 minutes
  • Prep Time: 20 minutes
  • Yield: 4 servings
  • Ingredients:

    To Make the Crêpes:

    • 1 cup garbanzo flour 
    • 3/4 cup water 
    • ½ teaspoon baking powder 
    • 1/4 teaspoon salt 
    • ¼ teaspoon pepper 
    • 2 Tablespoons olive oil 
    • 1 Tablespoon neutral oil for pan searing

    To Make the Kohlrabi Whip:

    • ½ cup diced kohlrabi
    • ½ cup diced turnip
    • 1 Tablespoon chopped onion
    • 1 teaspoon minced garlic
    • 1 teaspoon Dijon mustard
    • 1 oz. sherry vinegar
    • 1 oz. smoked tamari
    • ½ teaspoon black pepper
    • 2 baked potatoes, peeled and chopped
    • 2 Tablespoons prepared horseradish
    • ½ cup vegan mayo

    To Make the Cauliflower-Mustard Stew:

    • 2 Tablespoons neutral oil
    • 1 quart crushed cauliflower florets
    • 2 Tablespoons chopped onion
    • 1 teaspoon minced garlic
    • ½ cup chopped potato
    • 1 fresh sage leaf
    • 1 teaspoon Montreal Seasoning
    • 1 teaspoon nutritional yeast
    • ½ teaspoon dill seed
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 2 Tablespoons dry white wine
    • 1 quart vegetable stock
    • ½ cup vegan sour cream
    • 2 Tablespoons olive oil
    • 1 Tablespoon dill leaves
    • 1 Tablespoon Dijon mustard
    • 2 Tablespoons grain mustard
  • Directions:

    To Make the Crêpes:

    1. Sift together all dry ingredients. 
    2. Add water and olive oil and whisk together just until combined. 
    3. Heat large skillet on medium-high heat and add ¼ neutral oil. Ladle ¼ of the batter into the skillet, tilting the pan to form a thin, wide pancake. 
    4. Cook for about 1½ minutes until bubbling through the center, then flip and cook the other side for an additional 30 seconds. 
    5. Use a spatula to remove from heat and allow to cool. 
    6. Repeat to make all 4 crêpes. 

    To Make the Kohlrabi Whip:

    1. Preheat oven to 400°F.
    2. In a medium mixing bowl, toss kohlrabi, turnip, onion, and garlic with mustard, vinegar, tamari, and pepper. 
    3. Transfer to baking dish and roast for 15 minutes until vegetables are tender.
    4. Allow to cool for 10 minutes, then transfer to food processor. 
    5. Add chopped potato and horseradish and pulse until all large chunks are crushed. You want a smooth whip that still retains some texture. 
    6. Transfer to a medium bowl and fold in vegan mayo until fully incorporated. 
    7. Allow to fully cool before placing in an airtight container and storing in refrigerator.

    To Make the Cauliflower-Mustard Stew:

    1. Heat a large stockpot on medium-high heat and add the neutral oil. Then add cauliflower, onion, garlic, and potato.
    2. Sear, stirring occasionally, for about 4 minutes until evenly brown.
    3. Add the sage, Montreal Seasoning, nutritional yeast, dill seed, salt, and pepper and continue to sear for another 2 minutes.
    4. Deglaze with white wine.
    5. Reduce heat to medium low, add vegetable stock, and simmer for about 10 minutes until vegetables are fork tender.
    6. Using a vegetable masher, crush the vegetables to a coarse texture, then stir in remaining ingredients.
    7. Serve immediately or allow to cool fully before storing in an airtight container in refrigerator.

    Assemble the Dish:

    1. Preheat oven to 350°F. 
    2. Warm crêpes in oven just until they become pliable, about 2 minutes.
    3. Spread about ½ cup kohlrabi whip down the center of each crêpe, then gently roll the crêpe shut, into a cylinder. 
    4. Arrange the crêpes in a small roasting pan, cover them, and place in oven to heat fully for about 15 minutes.
    5. Meanwhile, heat stew in a medium saucepan just until it starts to boil, then reduce heat and allow to simmer until ready to serve. 
    6. Spoon the stew into a large, wide bowl and place the warmed, stuffed crêpes on top. 
    7. Garnish with mustard seeds and fresh dill leaves and serve. 
  • Note:

    Celebrating all the gorgeous root vegetables and brassicas that shine in the cooler months, this kohlrabi crêpe is festive and flavorful, stunning to look at, and relatively light. This dish has lots of high notes that leave you feeling great, and you won’t risk putting your guests to sleep from overeating. 

    Try making extra stew — it heats up great as a soup enjoyed on its own, with a crusty baguette, or served over rice. 

     

    About the Chef:

    Richard

    Husband and wife team Richard Landau and Kate Jacoby are the Chefs and Owners of Philadelphia's renowned vegetable restaurant, Vedge. In recent years, they have grown their restaurant group to include their street food bar, V Street, as well as their latest effort, Fancy Radish, in Washington, DC.

    Chef Rich Landau, a pioneer of the modern plant-based dining experience, opened his first restaurant, Horizons, in 1994. His mission: to demonstrate the creativity and satisfaction of vegetable cuisine. Through his many years in the restaurant industry, he has been teaching, consulting, and even making media appearances including winning Food Network’s Chopped. Landau has used the carnivore’s palate he grew up with to translate vegan cuisine to a broader audience. In 2009 Landau and Jacoby served the first-ever vegan meal at the James Beard House in Manhattan. In 2011 they opened Vedge in an elegant Center City Philadelphia brownstone, to national acclaim. In 2016 Vedge was awarded a “4 Bell” review by Philadelphia Inquirer restaurant critic Craig LaBan, the highest possible rating for a restaurant.

    Their next endeavor, V Street, opened in October 2014. At present, V Street is poised to build the Vedge brand as the first of its kind — a street food bar with a mission to serve globally inspired plant-based dishes. Landau and Jacoby have designed V Street to present fun and interesting new ways to further demonstrate the appeal and diversity of vegetable-centered dining, this time in a more adventurous and bustling context. As always, by focusing on the vegetables.

    Landau has co-authored four cookbooks, including the most recent Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking, and he has been a finalist multiple times for the James Beard Foundation's Best Chef: Mid-Atlantic as well as twice being named “Best Chef in Philadelphia” by Philadelphia Magazine.

    Vedge: https://vedgerestaurant.com Vedge IG: vedgephiladelphia Vedge Book: http://store.vedgerestaurant.com/product/vedge-cookbook/

 

 

 

 

 

 

 

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