Summary
| Prep Time | 25 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 kohlrabi
- 200 g tomato (s)
- 4 tablespoon olive oil
- 1 tablespoon, leveled sugar
- 1 tablespoon balsamic vinegar, white
- 1 tablespoon chives, cut into fine rolls
- 40 g parmesan, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into wafer-thin slices. Wash the tomatoes, remove the stem and seeds and cut into small cubes.
- Place the kohlrabi slices, slightly overlapping, on four plates and sprinkle with the diced tomatoes.
- For the dressing, mix the olive oil, vinegar, sugar, chives, pepper and salt and pour over the carpaccio.
- Cover and let steep for about 30 minutes. Sprinkle with parmesan shavings before serving.
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