| 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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