Witzigmann's young kohlrabi with crayfish

Witzigmann's young kohlrabi with crayfish

Special programme ‘dry’ (Step 1)


1. Put the buckwheat grains in a pan and cover with water, then bring to the boil and cook the grains over a medium heat for around 17 minutes until soft. Then, strain them in a colander, rinse them with cold water and leave them to drain. Afterwards, put the buckwheat grains on the universal tray and leave them to dry in the X BO (70°C/-100% humidity) for around 6 hours.


2. Fill a pan with around 5 l of water, add the caraway, dill and salt and bring to the boil. Add the crayfish one by one, making sure that the water is boiling each time. Then, leave them to simmer for 2–2½ minutes over a low heat.

3. Remove the crayfish with a slotted spoon, plunge them into ice water and shell them. Leave the cooking water to cool down and don’t pour it away. Put the crayfish back into this water until ready to serve.


4. Wash the kohlrabi thoroughly, but don’t peel it. Fill an oven-proof dish with a layer of salt (approx. 1 cm), put the kohlrabi on top and cook it in the X BO (170°C/0% humidity) for around 55 minutes until the core temperature reaches 92°C. Leave the kohlrabi to cool down, then cut it into slices (0.5 to 0.8 cm thick) and cut circles out of each slice using the cutter.


5. Put the buckwheat grains in an oven-proof dish. Roast them in the X BO (170°C/ -40% humidity) for around 8 minutes. Next, bring 300 g water to the boil in a pan and cook the roasted grains for around 10 minutes until soft. Then put them in a colander and leave to drain.

6. Wash the lemon in hot water then dry it and cut it in half. Finely zest one half of the lemon, then squeeze the juice from both halves. Wash the parsley and shake it dry, pluck the leaves and finely chop them. Add the parsley to 40 g lemon juice, the lemon zest and the remaining ingredients and mix together. Season the vinaigrette with salt and pepper.


7. Shell the peas (keep the pods) and blanch them in boiling salted water for 1 to 2 minutes. Remove them with a slotted spoon and plunge them into ice water.

8. Remove the mint leaves from the stem. Wash the mint leaves with the spinach, spin them dry and put them into a blender.

9. Add the pea pods and the grape seed oil to the mint and spinach and blend the ingredients until the friction heat reaches a temperature of 70°C. Strain the pea oil through a fine sieve and stir it over ice water until it is cold.


10. Peel the carrots then cut them into thin slices. Blanch the carrot slices for 1–2 minutes in boiling salted water, then drain them and plunge them into cold water.

11. Heat up the groundnut oil in a pan to 190–200°C. Fry the dried buckwheat grains in the oil until they reach the desired shade of brown. Then, remove them with a slotted spoon, leave them to drain on some kitchen roll and season lightly with salt.

12. If desired, wash the herbs and shake them dry then pluck the leaves.

13. Divide the kohlrabi circles among the plates and arrange the peas, carrots, herbs and crayfish decoratively. Pour the vinaigrette on top and drizzle with pea oil. Finally, sprinkle some buckwheat popcorn onto each plate.

This and other inspiring recipes can be found in the cookbook for the BORA X BO.

Preparation time: 45 min.
Waiting time: 6 hrs
Cooking time: 1 hr 30 min.
Serves 4

For the buckwheat popcorn

  • 25 g buckwheat grains

For the crayfish

  • ½ tbsp caraway
  • 2 sprigs of dill
  • Natural or sea salt
  • 20 crayfish

For the kohlrabi

  • 4 young kohlrabi
  • Coarse sea salt

For the vinaigrette

  • 20 g buckwheat grains
  • 1 organic lemon Parsley (as desired)
  • 10 g honey
  • 30 g grape seed oil
  • 1 pinch of coffee powder
  • 100 g buttermilk (or oat drink)
  • Natural or sea salt
  • Ground pepper

For the pea oil

  • 500 g fresh peas
  • 5 g mint
  • 40 g leaf spinach
  • 300 g grape seed oil

To finish

  • 2 small carrots
  • Natural or sea salt
  • 250 g groundnut oil
  • Fresh herbs (as desired)

Additional items

  • Round cutter (approx 8 cm Ø)