Kohlrabi carpaccio with bloodymary dressing

Name: kohlrabi carpaccio with bloodymary dressing
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 250 g kohlrabi; 3 el extra virgin olive oil; 2 el vinegar; 3 el horseradish in pot; 100 ml tomato juice; 1 el vodka; 1 tl worcestershiresauce; 6 drop Tabasco; 1 stem celery; 125 g soft goat's cheese 55

Carpaccio of vegetables and goat cheese with a sauce of tomato sauce, vodka and Worcestershire sauce.

Ingredients

Kitchen Stuff

1 peeler, food processor or mandolin
4 shot glass

Directions

Peel and cut the kohlrabi into wafer-thin slices with a peeler, food processor or mandolin.
Mix the kohlrabi with the oil, vinegar and horseradish and season with salt and pepper. Let marinate for at least 1 hour.
Mix the tomato juice with the vodka and Worcestershire sauce. Season with the tabasco, pepper and salt.
Halve the celery in the length and width into 4 equal pieces. Cut the leaf coarsely.
Put the dressing in 4 small (shot) glasses and garnish each glass with a piece of celery.
Divide the slices of kohlrabi over 4 plates. Crumble the goat cheese over it and garnish with the celery leaves.
Serve the bloodymary dressing separately and serve the kohlrabi at the table.