Kohlrabi

Marinated Kohlrabi & Carrots

Cut 3 medium carrots and 3 medium to large kohlrabi into matchsticks. Cook in boiling water for 2 minutes. Drain and place in a bowl.

Whisk together 1/2 cup olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons sherry vinegar, 1 teaspoon sugar, 1 tablespoon rinsed and drained capers, and 1 1/2 teaspoons fresh thyme leaves. Add salt and pepper, to taste. Pour over vegetables and refrigerate 48 hours, stirring occasionally.

From fooddownunder.com, courtesy of Jeannette Ferrary and Louise Fiszer.

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