Date-stewed kohlrabi with unripe elderberries.

For the preserved lemons:

8 lemons, quartered lengthwise
2 cups sea salt
2 quarts olive oil

For the elderberries:

1/2 cup unripe elderberries
1/4 cup apple Juice
1/4 cup white wine vinegar 1/4 cup granulated sugar

For the date juice:

20 ounces dates
1 quart mineral water

For the kohlrabi:

24 small kohlrabl, peeled
Date juice, from above
Salt to taste

For the "chlorophyll":

3 1/2 ounces lovagae leaves
10 ounces water
Salt to taste

For the juniper-berry mash:

1/2 cup green juniper berries
3 tablespoons mineral water
3 tablespoons red wine vinegar.
Salt to taste

For the garnish:

Fine Chiffonade of lovage leaves
Sea salt

For the preserved lemons: In container, combine lemons and salt. Cover and set aside for seven days. Rinse lemons and pat dry. Place in sterilised glass jar and cover with oil Seal and aside for six months before using.

For the elderberries: In saucepan, combine all ingredients and bring to boil. Boil two minutes. Transfer to sterillized glass jar and seal. Set aside for one month.

For the juice: In saucepan, combine dates and water. Cover pan with plastic and place over lowest-possible heat. Without allowing mixture to boil, leave pan on heat eight hours. Strain through fine-mesh sieve.

For the kohlrabi: In sacuepan, combine konlrobi and date juice. Bring to simmer and reduce until liquid is syrupy and kohlrabi is tender. Season with salt.

For the "chlorophyll": In blender, combine lovage and water and blend until smooth. Strain through fine-mesh sieve. Place liquid in saucepan and heat over very low heat until the mixture separates into a clear liquid and a green solid. Remove from heat and strain through three layers of cheesecloth. Discard liquid. Transfer green solid to airlight container.

For the juniper berry mash: In mortar, combine all ingredients and grind with pestle until almost smooth.

To serve: Finely chop a preserved lemon quarter. Brush plate with juniper-berry mash and "chlorophyll". Place kohlrobi on plate. Garnish with elderberries, preserved lemon, lovage and sea salt.

(serves 4)

Barolo "Bric dcl Fiasc" Paclo Scavino Piedmont, Italy 2001