Kohlrabi Noodles

Ingredients

• 3 kohlrabi (about 300 g)
• 1 Garlic clove
• 1 handful parsley
• 1 Organic lemon
• 40 g almond slivers
• 3 tbsp olive oil
• Salt
• Pepper
• 400 g shrimp (pre‑cooked; peeled and deveined)

Instructions

1. 1.

   Clean, peel the kohlrabi and spiralise into fine noodles. Peel and finely chop the garlic. Wash the parsley, shake dry, pluck leaves and roughly chop. Rinse the lemon under hot water, pat dry, grate the zest finely and squeeze out the juice.

2. 2.

   For the pesto toast the almonds in a dry pan over medium heat for 2–3 minutes until golden brown. Set aside about one tablespoon for garnish. Blend the remaining almonds with parsley, 2 Tbsp olive oil, lemon juice, a touch of lemon zest and 2 Tbsp water until smooth. Season with salt and pepper.

3. 3.

   Heat the remaining olive oil in a large pan. Sauté the shrimp over medium‑high heat for 2–3 minutes per side. Add the garlic during the last 30 seconds and cook briefly. Remove the shrimp from the pan.

4. 4.

   Sauté the kohlrabi noodles in the same pan for 2–3 minutes over medium heat until just tender but still firm. Season with salt, pepper and remaining lemon zest.

5. 5.

   Plate the kohlrabi noodles, top with the shrimp, drizzle pesto over the noodles and sprinkle with the reserved almond slivers.