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Kohlrabi carpaccio with raspberries

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Ingredients for 4 servings:

  • 2 kohlrabi
  • some olive oil
  • ½ organic lemon(s), peel and juice
  • Salt, coarse
  • some raspberries, fresh
  • possibly flowers

Instructions

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

simple and vegetarian

Clean and peel the kohlrabi, and cut it into wafer-thin slices. Arrange the kohlrabi slices on a plate and drizzle with olive oil and lemon juice. Sprinkle with a little lemon zest and coarse salt. Carefully wash the raspberries. Garnish the kohlrabi carpaccio with the raspberries and a few blossoms, if desired. If you like, you can also alternate wafer-thin green bacon between the slices. This is no longer vegetarian, of course, but it still tastes very good.

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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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