Kohlrabi carpaccio
Carpaccio is traditionally a meat dish, made with very thin slices of beef. I am a huge fan of it and while I rarely make it at home, if I see them on a restaurant menu, I always order it. You might know you can also prepare vegetable carpaccio in a similar manner to meat. So far, I’ve managed to make beetroot carpaccio and kohlrabi carpaccio. Kohlrabi carpaccio is a simple vegetable dish whose main ingredient is green kohlrabi cut into thin slices. As a vegetable, kohlrabi is juicy, crunchy and has a slightly sweet taste, so it is worth combining it with additions such as cheese, lemon juice or apple. The dressing I drizzled over the carpaccio had more cheese, lemon juice in it, and also some olive oil.
I drizzled the kohlrabi slices with a light dressing and also sprinkled it with chopped pistachios. Pistachios not only give this dish a more interesting taste, but also change its structure. During eating, the delicate kohlrabi and the crunchy nuts are both prominent. I serve this quick snack mainly during lunch, supper or dinner. There is no need to make this dish in advance as it is so quick that the entire preparation takes less than 10 minutes. I encourage you to check the below recipe for kohlrabi carpaccio and I wish you a tasty meal.
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Ingredients for kohlrabi carpaccio.
- 200 g kohlrabi
- 30 g grated parmezan
- 1,5 tablespoon of pistachios
- 3 tablespoons of olive oil
- 1,5 tablespoon of lemon juice
- 1,5 tablespoon of honey
- a pinch of salt
- a pinch of black pepper
How to make kohlrabi carpaccio.
Cut the kohlrabi into very thin slices, preferably with a vegetable mandolin. Arrange the kohlrabi slices on a serving plate so that each slice overlaps slightly. Mix olive oil with lemon juice and honey in a cup. Pour the dressing from the cup intensively on the kohlrabi slices arranged on a plate, then sprinkle with finely grated parmezan cheese and coarsely chopped pistachios. Sprinkle the top with freshly ground black pepper and salt.
Good to know when making kohlrabi carpaccio.
The weight of kohlrabi in the ingredients is after peeling. You can remove the skin from the kohlrabi with a knife or a hand peeler. Before removing the skin, I first remove all the leaves, cut off the root, then peel the kohlrabi.
To make the carpaccio more colourful, you can combine the green kohlrabi with purple one. Visually, such a combination will look very nice. Whether you choose green kohlrabi or a mixture of both, it is best to choose medium-sized, young pieces of this vegetable. Larger and slightly older kohlrabi will not be as juicy, and their flesh may turn out to be dry.
Do you like dishes with kohlrabi? If so, try our recipe for Kohlrabi slaw.
