Marinated kohlrabi and carrots
1 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper | ||
Directions
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