Rebecca’s Recipe of the Week: What To Do With a Kohlrabi | Canalside Community Food

What does one do with a kohlrabi? Answer: you make it into kohlrabi carpaccio. Serve this as a starter or alongside some grilled mackerel. Or just eat it for lunch. The thyme adds unexpected complexity to this crunchy salad.

Kohlrabi Carpaccio
Serves 3

Ingredients
2 medium kohlrabi
50g pecorino or other firm goat cheese
6 sprigs of fresh thyme
2 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Preparation
Peel the kohlrabi and, using a vegetable peeler, shave it into thin disks. When you get to the point that you can’t shave off any more, use a knife to cut the rest as thin as you can, or just eat the bit that remains. Put the kohlrabi shavings into a serving dish.

Shave the cheese into thin shavings and scatter these over your kohlrabi.

Pull each sprig of thyme between your thumb and first finger to remove the leaves. Sprinkle the leaves over the dish. Put the olive oil, lemon juice and salt into a screw-top jar and shake vigorously to blend. Pour the dressing over the salad and grate some pepper over the top. Toss gently and serve.

Recipe adapted from Hugh Fearnley-Whittingstall, River Cottage Veg Every Day! (2011).