Kohlrabi, Speck & Sweet Onion Cream Pasta with Crispy Kohlrabi Chips
Serves 4
¼ cup extra-virgin olive oil 40g unsalted butter
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 fresh bay leaf
2 small kolhrabi,
peeled and thinly sliced
1 tsp salt flakes
½ cup dry sherry
300ml thickened cream 1 kolhrabi, extra,
peeled and thinly sliced 400g linguini
¼ cup almonds, roughly chopped 200g speck, rind removed,
thinly sliced into batons Mustard cress, to serve Finely grated parmesan, to serve
Heat 1 tablespoon of the oil with the butter in a medium saucepan over medium heat. Add onion, garlic, bay leaf and kohlrabi, then sprinkle over the salt and reduce the heat to low. Cover with a lid, cook for 20 minutes, or until the kohlrabi is very soft. Remove the lid, and then add the sherry and cream and cook for a further 10 minutes. Using a handstick blender, blend until smooth.
Meanwhile, preheat the oven to 120°C (100°C fan forced). Toss sliced kohlrabi in 1 tablespoon of the olive oil and place in a single layer on two large baking trays. Bake in the oven for 20 minutes or until the chips are golden and crisp. Season with salt.
Cook the pasta in boiling salted water for 6-8 minutes or until al dente. Drain, reserving ½ cup of the cooking liquid. Toss the pasta and reserved cooking liquid through the cream sauce. Set aside and keep warm.
Heat the remaining oil in a large frying pan over high heat. Add the almonds and speck and cook for 2 minutes or until crisp. Remove from the pan with a slotted spoon and set aside.
Divide the pasta between bowls. Top with the speck and almonds, kohlrabi chips, mustard cress and grated parmesan.