KOHLRABI  CARPACCIO
 

4 kohlrabi, middle size (turnip cabbage)
40 g parmesan
3-4 tomatoes
2 tbsp.balsamic vinegar
4 tbsp. oil
1 tbsp. lemon juice
salt, pepper, basil
 

 

Peel kohlrabi and cut them into fine slices. Remove skin and seeds from tomatoes and cut them into filets. Mix well oil, vinegar and lemon juice, season to taste with salt and pepper.
Place kohlrabi slices around plates, in the middle tomatoe filets. Sprinkle with marinade. Arrange with basil leaves and parmesan slices.

 
      
     
 

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