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Kohlrabi gratin, beetroot hash and savoy cabbage parcels

James Tanner from Great Food Live
Draw inspiration from seasonal winter vegetables with James Tanner's rich and flavourful vegetarian meal

Kohlrabi gratin, beetroot hash and savoy cabbage parcels

Method

1. First prepare the beetroot hash. Preheat the oven to 200C/gas 6.

2. Place the beetroots in a roasting tray, toss with 1 tablespoon of olive oil and season with salt and freshly ground pepper. Roast the beetroot for 1 hour, until tender. Cool and cut into 2cm dice.

3. While the beetroot is baking, prepare the kohlrabi gratin. Peel and finely slice the kohlrabi, ideally with a mandolin.

4. In a pan bring the whipping cream to the boil with the half bulb of garlic. Remove the garlic.

5. Butter a gratin dish or small, deep baking tray. Layer the kohlrabi slices in the dish, seasoning each layer with salt and freshly ground pepper.

6. Pour a little of the boiled cream over after every three layers of the kohlrabi .

7. Cover with kitchen foil and bake alongside the beetroot at 200C/gas 6 for 30 minutes.

8. To make the cabbage parcels, pick 4 large outer leaves from the Savoy cabbage. Blanch the leaves for 2 minutes in a pan of boiling water, drain, then refresh in cold water. Cut out the tough stalks and pat dry with kitchen paper.

9. Slice the remaining Savoy cabbage and cook in a heavy-based saucepan with the water and butter for 4 minutes. Add the thyme and cook for a further minute. Season with salt and freshly ground pepper.

10. To assemble, lay each blanched cabbage leaf on a square of cling film. Put the cooked cabbage in the middle of each cabbage leaf and pull the corners of cling film together. Create a ball in your hand and tie a knot with the cling film at the base of the ball.

11. Bring a pan of water to a simmer, add in the cabbage parcels and simmer for 3 minutes. Remove the cling film and place each parcel on a warm serving plate.

12. Meanwhile, complete the beetroot hash, blanch the diced potato in a pan of boiling water for 5 minutes, then drain well.

13. In a non-stick pan, heat the remaining olive oil. Add in the shallot then add the diced beetroot and potato. Fry for 2 minutes, season with salt and freshly ground pepper and sprinkle with parsley just before serving.

14. To serve, cut a portion of kohlrabi gratin for each serving and place on the plate alongside the cabbage parcel with a generous spoonful of the freshly fried beetroot hash.