Recipe of the Week Kohlrabi Carpaccio

Recipe of the Week – Kohlrabi Carpaccio


I reckon I’ve come across the secret to cooking with kohlrabi – don’t cook it!  Raw dishes make the most of its wonderful crunchiness and flavour.  This healthy lunch or supper can be put together in minutes and serves four people.



  • 1 medium (or 2 small) kohlrabi
  • 4-6 anchovy fillets cut into thin strips
  • 50g hard goat's cheese
  • 1 tsp fresh thyme leaves
  • Juice of 1 lemon
  • 2 tbsp rapeseed oil
  • Salt and freshly ground black pepper


Peel the kohlrabi, slice it into thin slivers with a vegetable peeler and divide these between four plates (or even one larger platter). Scatter the strips of anchovy fillet on top of the kohlrabi, then shave the goat's cheese over, again using a vegetable peeler. Sprinkle on the thyme leaves, squeeze over a spritz of lemon juice and trickle on a little rapeseed oil. Season with salt and pepper to taste, and serve at once.


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