Kohlrabi Carpaccio
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g kohlrabi
- pepper
- 2 tablespoons oil
- 2 tablespoon vinegar (white wine vinegar)
- 1 teaspoon horseradish (cream horseradish)
- 1 pinch (s) sugar
- 1 tablespoon parsley
- 30 g sunflower seeds
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into thin slices with a vegetable slicer. Line a large flat plate or platter with the kohlrabi slices and sprinkle lightly with freshly ground pepper. Mix a dressing from olive oil, white wine vinegar and cream horseradish. Possibly add a little water. Season with freshly ground pepper, salt and a pinch of sugar. Roughly chop the parsley and add to the sauce. Drizzle the salad sauce over the kohlrabi carpaccio. Roast sunflower seeds dry in a small pan without fat until they start to smell and sprinkle over the kohlrabi carpaccio.
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