Summary

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

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Instructions

1. 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.