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Ingredientes
- 6 sm Kohlrabi, peeled and cut into matchsticks
- 3 med Carrots, peeled and cut into matchsticks
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Fresh lemon juice
- 2 Tbsp. Sherry vinegar
- 1 tsp Sugar
- 1 Tbsp. Capers, rinsed and liquid removed
- 1/2 tsp Dry thyme Salt and pepper
Direcciones
- Monthly Market Basket
- Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer
- Cook the kohlrabi and carrot in boiling water for 2 min. Drain well and place in a jar or possibly bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Chill for 48 hrs, stirring the vegetables occasionally.
- Drain some of the marinade before serving. Serve as part of an antipasto platter or possibly as a salad.
- Serves 6-8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 388g | |
| Calories 1065 | |
| Calories from Fat 959 | 90% |
| Total Fat 108.51g | 136% |
| Saturated Fat 15.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 381mg | 16% |
| Potassium 730mg | 21% |
| Total Carbs 25.67g | 7% |
| Dietary Fiber 6.5g | 22% |
| Sugars 13.83g | 9% |
| Protein 2.6g | 4% |
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