August 7 2018 by , photo by Colin Clark in Recipes, Appetizer

Shaved kohlrabi with smashed avocado, anchovies and soft-boiled eggs

Name: Shaved kohlrabi with smashed avocado, anchovies and soft-boiled eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 avocado, pitted and peeled; 1 tbsp green chili peppers, preferably Serrano; 1 tbsp fresh ginger, grated and peeled; 1/4 garlic clove, finely grated; 3 tbsp sprigs fresh cilantro, coarsely chopped; 1/3 oz. anchovies, fillets; 4 tbsp avocado oil, plus more for drizzling; 1 1/2 limes, the juice; 2 kohlrabis, cut into paper-thin slices on a mandoline; 1 pinch coarse sea salt; 2 soft-boiled eggs, peeled and halved

This is some no-joke brain and body food! Keto superstars avocado, egg and anchovies meet the versatile kohlrabi in Seamus Mullen's seriously delicious appetizer that's filling enough be a meal on its own.

USMetric

4 servingservings

Ingredients

1 1 avocado, pitted and peeledavocados, pitted and peeled
1 tbsp 1 tbsp green chili pepper, preferably Serranogreen chili peppers, preferably Serrano
1 tbsp 1 tbsp fresh ginger, grated and peeled
¼ ¼ garlic clove, finely gratedgarlic cloves, finely grated
3 tbsp 3 tbsp sprigs fresh cilantro, coarsely chopped
¹⁄₃ oz. 10 g anchovies, fillets
4 tbsp 4 tbsp avocado oil, plus more for drizzling
1½ 1½ lime, the juicelimes, the juice
2 2 kohlrabi, cut into paper-thin slices on a mandolinekohlrabis, cut into paper-thin slices on a mandoline
1 pinch 1 pinch coarse sea salt
2 2 soft-boiled egg, peeled and halvedsoft-boiled eggs, peeled and halved

Instructions

Instructions are for 4 servings. Please modify as needed.

In a large bowl, combine the avocado, chiles, ginger, garlic, cilantro, anchovies, half of the avocado oil and half of the lime juice and mash together with a potato masher.
In another large bowl, toss the kohlrabi, the remaining lime juice, the remaining avocado oil and a pinch of salt. Arrange on a serving plate and top with the avocado mixture and the halved eggs.
Zest the remaining lime half on top, sprinkle with salt and drizzle with oil.

About the recipe

This recipe is part of a collaboration with Seamus Mullen and comes from his book "Real Food Heals". Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen