Kohlrabi carpaccio

Ingredients for 3 servings:

• 300 g kohlrabi
• Pepper, freshly ground
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp creamed horseradish
• 1 pinch(s) of sugar
• 1 tbsp parsley
• 30 g sunflower seeds

Instructions

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

Peel the kohlrabi and slice it into wafer-thin slices using a mandoline. Line a large flat plate or platter with the kohlrabi slices and sprinkle lightly with freshly ground pepper. Whisk together a dressing from olive oil, white wine vinegar, and creamed horseradish. Add a little water if necessary. 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. Dry-roast the sunflower seeds in a small pan until fragrant and sprinkle over the kohlrabi carpaccio.