Marinated kohlrabi and carrots

Yield: 1 Servings

Measure Ingredient
6 smalls Kohlrabi; peeled and cut into matchsticks
3 mediums Carrots; peeled and cut into matchsticks
½ cup Olive oil
2 tablespoons Fresh lemon juice
2 tablespoons Sherry vinegar
1 teaspoon Sugar
1 tablespoon Capers; rinsed and drained
½ teaspoon Dried thyme
\N \N Salt and pepper

Monthly Market Basket

Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer Cook the kohlrabi and carrot in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring the vegetables occasionally.

Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad.

Serves 6-8.

Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998

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