John Myers
Kohlrabi Pear Carpaccio
The perfect kohlrabi pear carpaccio recipe with a picture and simple step-by-step instructions.
- 1 piece Kohlrabi
- 2 piece Pears fresh
- 1 piece Shallot
- 1 piece Lemon
- 1 Heaped tbsp. Leaf parsley
- 0,25 Teaspoon (level) Fresh oregano
- 2 tbsp Balsamic pear vinegar
- 4 tbsp Olive oil
- 1 pinch Salt from the mill
- 1 pinch Colorful pepper from the mill
- Peel the kohlrabi and slice about 5 mm with a slicer. Pear (it is best to take one of these 2 types of Clapps Liebling or Petersbirne, but the pears must not be soft, ideally still green), wash, remove the stalk and stones and slice like the kohlrabi, put in a flat plate and drizzle with the squeezed lemon and put aside.
- The sauce: Peel the shallot and finely chop it, put it in a deep plate, add the pear balsamic vinegar, the juice of a lemon, olive oil, chopped parsley and the oregano, mix well, then add salt and pepper to taste.
- In an oval flat plate sprinkle the kohlrabi and the pears alternately with the kohlrabi and start with kohlrabi as this is harder than the pears and that the pears do not get too soft over time. Alternate with the sauce and spread over each layer. It goes well with grilled baguette slices
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