Kohlrabi Carpaccio

  • 2 cups thinly shaved kohlrabi
  • 4-6 anchovy filets, sliced thin (optional)
  • 2 oz parmesan cheese, thinly shaved
  • 1 tsp fresh thyme leaves
  • Juice of 1 lemon
  • 2 TBLS olive oil
  • Salt and pepper, to taste

Use vegetable peeler to thinly shave the kohlrabi and cheese. Arrange the kohlrabi on each plate with anchovies and cheese scattered over the top. Sprinkle on the remaining ingredients and serve.