Kohlrabi carpaccio

Ingredients for 4 servings:

• 300 g kohlrabi
• Pepper, from the mill
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp horseradish (cream)
• Salt
• 5 g sugar
• 1 tbsp parsley
• 20 g pine nuts or sunflower seeds
• 20 g Parmesan, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the kohlrabi and slice it into wafer-thin slices, ideally using a mandoline or vegetable slicer. They should be almost transparent. Line a large, flat plate or platter with the kohlrabi slices and sprinkle lightly with freshly ground pepper. Mix together a dressing from olive oil, white wine vinegar, and creamed horseradish. Add water, if desired. Season with freshly ground pepper, salt, and a pinch of sugar. Roughly chop the parsley and add it to the sauce. Drizzle the salad dressing over the kohlrabi carpaccio. In a small pan, dry-roast the pine nuts or sunflower seeds without adding any additional fat until they begin to smell fragrant, then sprinkle over the carpaccio. Finely slice the young Parmesan or Pecorino cheese and scatter over the kohlrabi carpaccio.