Nice and different: kohlrabi carpaccio

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You may know Miljuschka Witzenhausen as an actress and ex-VJ, but she is above all a  good- looking mommy  and foodie at heart, with a great love for vegetables. From now on, she will occasionally share delicious recipes from her own kitchen with Culy readers. Today: a delicious kohlrabi carpaccio!


For 2 people:

  • Leaves of 6 sprigs of thyme
  • Half teaspoon coarse sea salt
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • 4 radishes
  • Kohlrabi
  • Parmesan cheese, grated
  • Juice of half a lemon
  • White pepper
  • mortar
  • Mandolin, peeler or cheese slicer

Miljuschka: “Organic markets are fantastic. In Amsterdam it is always as busy as a warm summer day at Zandvoort. Fortunately, it is always quiet in Amstelveen on the eco-market. They have a wide range, from fresh types of seaweed to pizza baked in a brick oven. This time my eye fell on the kohlrabi; a vegetable that in my opinion is used far too little. Go crazy and make this kohlrabi carpaccio!

Kohlrabi carpaccio

Cook the kohlrabi in plenty of boiling water for six minutes. Then rinse the kohlrabi under cold water. Put the thyme leaves with the sea salt in a mortar and grind fine. Add the lime juice, honey, olive oil and pepper to taste to the thyme. Stir it together: this is the dressing.

Scrape the kohlrabi and radishes with a mandoline, vegetable peeler or cheese slicer on the finest setting so that almost transparent thin slices are formed. Drape the vegetables on a plate and drizzle the dressing over it. Finish with some grated Parmesan cheese.

Kohlrabi carpaccio

Source: Culy by
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