Summary

Ingredients

• 1 kohlrabi, approx. 500 g
• 8 large radishes
• salt and pepper
• 1 onion (s), red
• 1 clove garlic
• 1 tablespoon rapeseed oil
• 1 tablespoon mustard, sweeter
• 2 tablespoon walnuts
• 2 sprigs lemon balm
• 2 sprigs mint
• 1 teaspoon balsamic vinegar, lighter, milder
• 200 g yourt, 1.5% fat content

Print Recipe Pin Recipe

Instructions

1. Peel and quarter the kohlrabi and then cut into wafer-thin slices with a peeler. Wash and dab the radishes and cut them into wafer-thin slices. Mix the radish and kohlrabi slices with a little salt and pepper in a bowl.
2. Peel and finely chop the onions and garlic. Heat briefly in rapeseed oil, allow to cool and stir with the sweet mustard. Then add to the kohlrabi and radish mix, stir in briefly and let it steep for about 1 hour.
3. During this time, crack the walnuts - if necessary - or use walnuts without a shell from the trade. Roast them briefly in a coated pan without fat.
4. Wash the herbs, cut them into small pieces and stir into the yoghurt with the vinegar. Season with salt and pepper to taste.
5. Serve the solid kohlrabi carpaccio with walnuts and herb yoghurt dip.