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Cucumber and kohlrabi carpaccio

updated

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Ingredients for 2 servings:

  • ½ cucumber(s)
  • ¼ small kohlrabi
  • e.g. salt and pepper
  • 50 g sour milk
  • 50 g yogurt
  • 1 pinch of herbal salt
  • 1 tbsp parsley, fresh (chopped) or chives, fresh (chopped)
  • e.g. chili
  • pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the cucumber and slice or grate it. Peel the kohlrabi and cut it into small, thin slices. Then arrange them alternately on plates and season with salt and pepper to taste. Make the cream from sour milk and yogurt. Season with herb salt, chili, and pepper. Pour the cream over the cucumber and kohlrabi and sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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