Vegetarian fashion carpaccio

On my recent trainride back from meeting my sister in Baden-Baden, Germany for the day, I concocted a series of fun dinner menu's to try out. :) Here is the first of those, with one of those long restaurant-style titles:
A white wine risotto stuffed turnip with a celeryroot carrot salad and balsamic vinegar reduction with roasted eggplant carpaccioResult--- pretty pleased overall! BUT there was one serious set-back to this particular rendition of the dish. In my original on-the-train conception, I was planning to use a large kohlrabi as the steamed-vegetable to serve as teh risotto bowl, cause I love the gentle water-rich flavor of kohlrabi. .. unfortunately the organic kohlrabi in the grocery were 4 bucks per piece, while the turnips were 1 buck.... so I spared the ingredient! But that turned out to be an issue, because the steamed turnips retained a lot of bitter flavor, even when peeled, so it wasn't so pleasant to have the edible bowl afterall. Lesson learned-- the kohlrabi is still worth it! ... or I would need to cook the turnips in a different way which perhaps would improve their flavor and remove that bitterness.

The eggplant tasted great-- to make it I thin-sliced the eggplant, dipped the slices in some seasoned olive oil, and baked it at ~220˚C along with the bell peppers near the top rack to slighty broil them, and it got a great flavor. I separately carmelized some onions and baby celery stalks to add as more toppings to the 'eggplant carpaccio'.

Balsamic reduction went nicely-- I should have let it go just a hair more to get it a bit thicker like a syrup, but it still got to the right rich end-flavor I was aiming for for the celeryroot-carrot salad (and it also tasted nice with the risotto.) The risotto I just did with the rice, added a few dL of white wine in the beginning of it's cooking, some finely chopped onions, some boullion, and a few more portions of water along the way until it had swelled up to just the right texture.

Overall each portion of the dish was really easy to make and the process is embarassingly parallel (hahaha)! So as a plus, it was done fast, too! (First started the balsamic reduction, then began steaming the turnips/kohlrabi, start up the risotto in a pan, while all 3 pots are simmering, get the sliced eggplant and bell pepper in the oven, and then each component is done in a total of 45 min or so! I'll definitely repeat the dish, but definitely using kohlrabi :)