Kohlrabi carpaccio

Posted on 1 min read

The name “kohlrabi” is derived from the Latin words “caulis” (cabbage) and “rapum” (beet/tuber): a Swedish turnip. Moreover, kohlrabi is a very popular vegetable in German-speaking countries and American states with great German ancestors such as Wisconsin. The origin and time of origin of kohlrabi, however, is not entirely clear. It is thought to come from the Mediterranean region and Asia, but its origin has not yet been clarified.

Kohlrabi carpaccio
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Servings
2 people
Servings
2 people
Kohlrabi carpaccio
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings
2 people
Servings
2 people
Ingredients
Dressing
Servings: people
Units:
Instructions
  1. Peel the kohlrabi and slice it thinly.
  2. Also cut the apple into thin slices.
  3. Arrange the kohlrabi and apple slices alternately on the plates.
  4. Briefly toast the pine nuts in a frying pan.
  5. Garnish with watercress and pine nuts.
  6. Mix all the ingredients for the vinaigrette and drizzle over the carpaccio.
  7. Enjoy!

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