Recipe - Marinated Kohlrabi And Carrots

6 small Kohlrabi; peeled and cut
into matchsticks
3 md Carrots; peeled and cut into
matchsticks
One half cup Olive oil
2 tablespoon Fresh lemon juice
2 tablespoon Sherry vinegar
1 teaspoon Sugar
1 tablespoon Capers; rinsed and drained
One half teaspoon Dried thyme
Salt and pepper

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 68.

Posted to recipeludigest by SuzyWert@aol.com on Feb 19, 1998