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Kohlrabi and radish raw vegetables with chive and yogurt sauce

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Ingredients for 4 servings:

  • 2 kohlrabi
  • 1 bunch of radishes
  • 150 g yogurt
  • 2 tbsp crème fraîche
  • 2 tbsp mineral water
  • salt and pepper
  • Sugar
  • 1 bunch of chives
  • Pumpkin seeds, or other

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the kohlrabi (reserving the fine green parts), and slice thinly. Trim, wash, and slice the radishes. Mix the yogurt, crème fraîche, and mineral water until smooth. Season with salt, pepper, and sugar. Wash the chives, pat dry, and cut into small rolls. Stir two-thirds of them into the sauce. Roast the seeds in a pan without fat and let cool. Arrange the kohlrabi slices in a fan shape on four plates, top with the radishes and sauce. Serve sprinkled with the remaining chives, kohlrabi greens, and seeds. Tip: Replace the seeds with croutons.

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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.

Kohlrabi and radish raw vegetables with chive and yogurt sauce

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