| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
sm |
Kohlrabi; peeled and cut into matchsticks |
| 3 |
md |
Carrots; peeled and cut into matchsticks |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Sherry vinegar |
| 1 |
ts |
Sugar |
| 1 |
tb |
Capers; rinsed and drained |
| 1/2 |
ts |
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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