Marinated Kohlrabi And Carrots

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

6		Kohlrabi, peeled and cut
		into matchsticks
3		Carrots, peeled and cut into
		matchsticks
1/2	c	Olive oil
2	T	Fresh lemon juice
2	T	Sherry vinegar
1	t	Sugar
1	T	Capers, rinsed and drained
1/2	t	Dried thyme
		Salt and pepper

INSTRUCTIONS

http://bpe.com/food/recipes/ferrary/index.html  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@aol.com on Feb 19, 1998

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