Although I was inspired by a combination I collected via Foodpairing, most pairings featured in this starter are quite well known. For example broccoli is often served with almond flakes, where the almond can be replaced by other nuts, such as hazelnut or peanut. I always use the broccoli stem as well, which reminds me of kohlrabi – so pairing broccoli and kohlrabi was straight-forward. Figs might sound a little bit strange, but I already made figs and broccoli work together previously. The dish below unites the aforementioned pairings in a vegan appetizer.

I used the broccoli in three different textures: broccoli florets steamed over fresh dill, thin raw strips from broccoli stems and creamy broccoli puree. For the broccoli puree I used rapeseed oil because it reminds me of the taste of butter, but doesn’t affect the flavor of the vegetables too much. Next to the broccoli puree I added some kohlrabi puree made with walnut oil, which has become one of my most favorite combinations recently. The florets and the raw broccoli stem strips were connected by steamed kohlrabi balls. Already the combination of these broccoli and kohlrabi elements on their own was quite fascinating, because each bite resembled a different “flavor position” on an imaginary scale between clean broccoli and clean kohlrabi flavors. This play was further enhanced by the grated hazelnut flakes and the roasted peanut crumbs. The onion marmalade served as a slightly spicy ingredient, while the warm fig-vinaigrette with its freshness helped to balance the flavors on the plate.

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