Summary

Ingredients

• 2 small kohlrabi
• 100 g hazelnuts
• 500 ml water, cold
• 3 large date (s)
• salt
• cinnamon powder
• Chili powder
• lemon juice
• chives
• Herbs and flowers for decoration

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Instructions

1. Soak the hazelnuts in a container with about 400 ml of cold water for 2 hours. Peel the two kohlrabi and cut into very fine slices with a mandolin (vegetable slicer).
2. For the filling: discard the soaking water from the hazelnuts. Rinse the soaked hazelnuts with fresh water and add 100 ml of water to a container and puree with a hand blender. Remove the pips from the dates and cut the dates into small pieces. Then add the dates to the hazelnut butter and continue to puree until it becomes a uniform mixture.
3. Use a teaspoon to put about half a teaspoon of the hazelnut-date puree in the middle of the kohlrabi slices and then fold the kohlrabi slices together and arrange on the plate. Sprinkle salt, cinnamon and chilli over the tortellini and pour lemon juice and chives over them. Finally decorate with flowers and herbs.
4. Tip: If chili is too hot for you, you can use hot paprika powder instead.