You may also like
Categories:
orange lemon capers olive oil beets celery root green onions flat leaf thick yogurt olive oil garlic
Viewed: 63 - Published at: a year agoIngredients
- small kohlrabi 2
- a blood orange
- the juice of half a lemon
- capers 12
- olive oil 3 tablespoons
- raw beets 2 small
- celery root a 7-ounce (200g) wedge
- green onions 3
- flat-leaf parsley a handful
- thick yogurt (I use sheeps) 3/4 cup (200g)
- olive oil 3 to 4 tablespoons
- garlic a small clove, crushed
Method
- Slice the kohlrabi thinly and divide the slices among four flat plates.
- I dont think you have to peel them, but you can if you wish.
- The slices should be very thin, otherwise the whole thing loses its delicate quality.
- Peel and thinly slice the blood orange and place on top of the kohlrabi.
- Add a pinch of sea salt to the lemon juice, stir in the capers and olive oil, then spoon it over the sliced kohlrabi.
- Set aside for a good half hour.
- Peel and coarsely shred the beets and celery root.
- Finely shred the green onions and toss all together with the parsley leaves.
- Mix the yogurt and olive oil, stir in the crushed garlic clove, and add a pinch of salt and black pepper.
- Pile the grated vegetables on the kohlrabi and add the dressing.
- Mix together as you eat, to retain the fresh crunch of the raw vegetables.
