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Sous Vide Sliced Kohlrab | Recipe by sousvidetools.com

Sous Vide Sliced Kohlrabi Stuffed with Prawn, Apple and Lemon

Sous Vide Sliced Kohlrabi Stuffed with Prawn, Apple and Lemon Fish and Seafood
  • COOK TIME: 1 hour
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium
  • SERVES: 2


Pickled kohlrabi

  • 1 kohlrabi
  • 50ml of cider vinegar
  • 150ml of water
  • 20g of sugar
  • 5g of salt

Stuffed kohlrabi filling

  • 10 king prawns, preferably Norwegian, shelled and deveined
  • 3 Granny Smith apples

Candied lemon

  • 1 lemon
  • 25ml of white wine vinegar
  • 100g of sugar
  • 50ml of water


  • pepper, Nepalese – to serve
  • coriander leaves – to serve



  1. Preheat the water bath to a temperature of 100⁰C.
  2. To make the pickled kohlrabi, begin by cutting the kohlrabi into fine slices using a mandoline or meat slicer. Drop the slices into a bowl of iced water as soon as they are cut.
  3. When you have finished cutting the kohlrabi, remove one slice from the iced water. Punch out a circle using round cutter 5cm in diameter, then return the circle to the water. Discard the rest of the slice and repeat with the remaining slices. Store in the water until needed.
  4. Mix together the cider vinegar, water, sugar and salt. Heat the mixture in a small saucepan until it starts to boil, then remove from the heat and leave to cool a little.
  5. Take the sliced kohlrabi out of the iced water, place them in a vacuum bag and pour over the warm pickling liquid. Using a chamber sealer set on full pressure, seal the bag until the kohlrabi is fully compressed. Chill the bag in the fridge for 1 hour.
  6. While the kohlrabi is pickling in the fridge, prepare the apples for the filling. Chop one of the apples into quarters, having peeled and cored it first. Seal all four quarters inside a vacuum bag. Use a chamber sealer set on full pressure to do this. Place the bag in the water bath and leave to cook for 20 minutes.
  7. Take the cooked apple quarters out of the vacuum bag and purée in a blender. Strain through a fine sieve and spoon into a piping bag. Store the purée in the piping bag until needed.
    Mix a squeeze of lemon juice into a bowl of iced water. Chop the second apple into 5mm cubes and submerge in the lemon water. The acidulated water will stop the apple oxidising.
  8. To make the candied lemon, use a vegetable peeler to shave off the lemon peel. Trim off the white pith and slice the peel into a fine julienne. Bring a small pan of water to the boil, then plunge the lemon peel into the boiling water for a few seconds. Repeat this process two more times, replacing the water with fresh each time. Repeatedly blanching the lemon peel in this way will help to take away its bitter taste.
  9. Mix together the vinegar, sugar and water and heat in a small saucepan until boiling. Simmer until thick and syrupy. Chop the blanched lemon peel into fine dice. Mix the diced peel into the sugar syrup and leave until candied.
  10. To serve, chop half the prawns into thirds and keep the other half whole. Slice the remaining apple into very thin batons.
  11. Remove the kohlrabi from the vacuum bag and drain off the pickling liquid. Lay one slice flat on each plate. Carefully position a few pieces of cut prawn, some diced apple and a little candied lemon zest in the centre of the slice and add a few dots of apple purée using the piping bag.
  12. Lift up one edge of the kohlrabi slice and gently fold it over the filling to create a semi-circular parcel similar to a taco. Season with a pinch of salt and a little Nepalese pepper and garnish with the coriander leaves.
  13. Finish the dish by laying two whole prawns beside the kohlrabi parcel and then balancing a few apple batons on top.
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