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Kohlrabi carpaccio with bloodymary dressing
Carpaccio of vegetables and goat cheese with a sauce of tomato sauce, vodka and Worcestershire sauce.
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Ingredients
Directions
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Peel and cut the kohlrabi into wafer-thin slices with a peeler, food processor or mandolin.
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Mix the kohlrabi with the oil, vinegar and horseradish and season with salt and pepper. Let marinate for at least 1 hour.
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Mix the tomato juice with the vodka and Worcestershire sauce. Season with the tabasco, pepper and salt.
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Halve the celery in the length and width into 4 equal pieces. Cut the leaf coarsely.
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Put the dressing in 4 small (shot) glasses and garnish each glass with a piece of celery.
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Divide the slices of kohlrabi over 4 plates. Crumble the goat cheese over it and garnish with the celery leaves.
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Serve the bloodymary dressing separately and serve the kohlrabi at the table.
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Nutrition
230Calories
Sodium10% DV250mg
Fat29% DV19g
Protein16% DV8g
Carbs2% DV5g
Fiber8% DV2g
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