From River Cottage Veg by HFW - Serves 4
1 Kohlrabi, peeled and sliced into paper-thin rounds with a veg peeler
1 1/2 to 2 oz hard Goat Cheese
A few Sprigs of Thyme, coarsely chopped
OR 1 Tb (more or less) rough chopped Parsley
Extra Virgin Olive Oil
Good Salt and freshly ground Black Pepper
Lay the kohlrabi slices out on a serving plate, overlapping them to almost cover the surface. Shave over some goat cheese - again using the vegetable peeler. There’s no need to cover the kohlrabi. Sprinkle on the thyme, and or parsley, squeeze over a few drops of lemon juice, and trickle on a little oil. Season with salt and pepper. I am adding *Green Mizuna to this recipe and would suggest that you put the kohlrabi on a thin bed of the mizuna, similar to the arugula used when serving beef carpaccio.