Kohlrabi Carpaccio

Gently simmer for approx. 7 min. until a syrup-like consistency is achieved. During cooking, keep stirring with a whisk so that the sauce does not stick to the saucepan.

Cool the marinade, the amount should be quite thick, because if you let the kohlrabi soak in it, the vegetables will release liquid, diluting the marinade to the right level.

Peel the kohlrabi and cut into the narrowest possible leaves (bread machine !).

Place kohlrabi slices on plates in a fan-shaped overlapping pattern, drizzle with the cooled sauce and let sit for 10 min.

Sprinkle carpaccio with coriander leaves and black sesame seeds.

(In the absence of black sesame seeds, unpeeled light sesame seeds do equally well).

Time required : 25 min.

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