Summary

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

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Instructions

1. Peel the kohlrabi and cut into wafer-thin slices. Wash the tomatoes, remove the stem and seeds and cut into small cubes.
2. Place the kohlrabi slices, slightly overlapping, on four plates and sprinkle with the diced tomatoes.
3. For the dressing, mix the olive oil, vinegar, sugar, chives, pepper and salt and pour over the carpaccio.
4. Cover and let steep for about 30 minutes. Sprinkle with parmesan shavings before serving.