Kohlrabi puree with egg-white dumplings, truffles, and potato croissant | Vegetarian Dishes | DW | 29.12.2005
  1. Inhalt
  2. Navigation
  3. Weitere Inhalte
  4. Metanavigation
  5. Suche
  6. Choose from 30 Languages

Vegetarian Dishes

Kohlrabi puree with egg-white dumplings, truffles, and potato croissant

Jörg Sackmann, a Chef with Artistic Sensibilities. The 46-year old chef combines simple German cuisine with flavours from around the world. The gourmet's bible Gault Millau heralded him as the "rising star" of 2005.


For Euromaxx Jörg Sackmann cooked a kohlrabi puree with egg-white dumplings, truffles, and potato croissant

Recipe for 4 persons

For the kohlrabi puree:
Kohlrabi (80g)
Salt, sugar

50 ml olive oil
10 ml truffle oil

Peel the kohlrabi and place it on a 20cm x 20cm piece of aluminum foil. Season with a little olive oil, salt, and sugar.
Roll it tightly in the foil and bake for about 20 minutes at 180 degrees Celsius. Puree the warm kohlrabi with the olive oil to a smooth cream in a mixer. Season to taste with salt, sugar,
and truffle oil.

For the egg-white dumplings:
4 boiled egg whites
20ml olive oil
30ml poultry juices
a littel truffle oil, salt

Puree the egg whites, oil, and poultry juices to a creme. Season to taste with salt and truffle oil.

For the truffle marinade:
20g black truffles
25ml port wine
25ml madeira
10ml cognac
30ml truffle juice
10ml truffle oil
salt, butter, grapeseed oil

Cut 10g truffles into thin slices and brown them in the butter and a little truffle oil. Douse with the alcoholic ingredients and cook until thickened to 2/3 of the volume. Then add the truffle juice and truffle oil and add salt to taste, if needed.

For the potato croissant:
150g potatoes
30ml water
15g butter
30g milk
40g flour
1 egg

15g ricotta or cottage cheese
10g finely diced Black Forest ham
Truffle oil, salt, and pepper

Boil and strain the potatoes. Bring the water, butter, and milk to a boil and add the flour, stirring until the dough forms a parchment-like layer. Let cool and then stir in the egg and
potatoes. Divide the mass into four parts and, with a rolling pin, roll out the dough evenly (ca. 1cm thick) on a surface strewn with flour. Cut the rolled-out dough into triangles (ca. 7cm long, 2cm wide).
Place 5g of filling on the wide end and roll up to the point. Deep-fry the croissant in oil heated to 180 degrees Celsius for ca. 1 minute, until it is golden yellow.

Put a tablespoon of the kohlrabi puree in a small bowl and smooth the surface. Pour 1-2 tablespoons of the lukewarm truffle marinade onto it. Cut a smooth dumpling from the egg
white and set it on the puree. Finally, garnish with truffle slices and place the croissant beside it.