Yield: 1 servings
|½ cup||Heavy cream|
|2 tablespoons||Fresh lemon juice|
|1 tablespoon||Coarse-grained mustard|
|3 tablespoons||Finely chopped fresh parsley leaves|
|2 bunches||Kohlrabi; (about 2 pounds),|
|\N \N||; bulbs peeled and|
|\N \N||; cut into julienne|
|\N \N||; strips, stems|
|\N \N||; discarded, and the|
|\N \N||; leaves reserved for|
|\N \N||; another use|
|1 \N||Granny Smith apple|
In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste.
Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.