Grilled kohlrabi with wasabi mayonnaise

Peel 2 kohlrabi (approx. 300 g), cut off the stems and chop into approx. 0.5 cm cubes. Fry the diced kohlrabi with some sesame oil in a pan over a medium heat until golden brown. In the meantime, mix together 3 tbsp vegan mayonnaise and 1 tbsp wasabi paste. Add 6 tbsp fresh or frozen peas to the kohlrabi and continue frying for 2 minutes. Mix some toasted sesame seeds (or black-white mixed sesame seeds) with the kohlrabi and peas, then season with sea salt. To serve, put some grilled kohlrabi cubes on each spoon, interspersed with peas. Pipe a dab of wasabi mayonnaise on top using a piping bag and garnish with shiso cress (or red daikon cress) and a dash of lemon juice.

Preparing the kohlrabi and peas in the BORA X BO

Mix the kohlrabi cubes with 1 tbsp sesame oil, put them on the universal tray and cook in the X BO (180°C/-20% humidity) for 3 minutes. Add the peas to the kohlrabi and continue cooking for 2 minutes.