Ginger Shrub Kohlrabi Carpaccio

Kohlrabi Pascale’s Ginger Ginger Shrub Carpaccio

This is a bright, refreshing start to a meal. It's fun to eat, each bite having little pops of heat and fragrance. You want to find very fresh and high-quality produce, especially for a raw preparation like this one. The herbs can vary depending on what you can find and enjoy. These were the ones we had growing at home at the time. Spearmint, dill, tarragon, Genovese basil, chives and sorrel are good substitutes. 

Ingredients for 4 portions

2 medium sized heads of kohlrabi

1 stalk of celery, fibers removed with a peeler

1/2 small red onion, peeled

2 Habanero peppers, deseed and brunoise

1 Lemon

1 Lime

12 Cilantro stems, thinly sliced 

20 cilantro flowers

20 small nasturtium leaves and flowers

12 small marigold leaves

12 small Thai basil leaves

3T  Pascale’s Ginger Ginger shrub

2T extra virgin olive oil

Flaky salt, such as Maldon

Directions 

In a small bowl mix the Pascale’s Ginger Ginger shrub and oil.

Cut the onion into thin slices using a mandolin. Place slices in a bowl with cold water and a few ice cubes. 

Cut both ends of the kohlrabi and peel making sure the fibers are removed. Cut into quarters. Using a mandolin thinly slice the kohlrabi. Cut celery into two-inch pieces and thinly slice using a mandolin. 

Lay out four large plates. Place an even layer of kohlrabi covering the entire plate. Follow with the celery and strained red onion. Sprinkle the Habanero peppers and cilantro stems evenly across the plates. Stir the oil and shrub mixture, spoon over the carpaccio. Zest lime and lemon directly on the vegetables, careful not to zest deeply into the white bitter part. Sprinkle flaky salt. Garnish with the leaves and flowers, tearing them into small pieces if needed. Cut lime in half and squeeze a few drops all over. Serve immediately.

Chef Leonardo Iranzo IG: leonardo.iranzo

Leonardo Iranzo is originally from Barquisimeto, Venezuela. Leonardo's passion for food started at an early age. Leonardo studied philosophy for a few years before fully dedicating to cooking. He has cooked professionally in Caracas, Atlanta, Barcelona, New York and currently in Baltimore as the chef de cuisine of Woodberry Kitchen. He has been fortunate to train under and work with some amazingly talented chefs such as Jose Luis Saume, Anne Quatrano, Hector Santiago, Federico Tischler and Günter Seeger. Seasonal, local ingredients, he believes, are the stars on the plate. Leonardo loves cooking outdoors with live fire.