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Marinated Kohlrabi

--Chef Paul Virant

2 kohlrabi, peeled (make sure all the green layer is removed) and slized 1/4 inch thick

2 lemons, juice and zest

1 Tbs honey

1/2 sweet onion, thinly sliced

1 cup picked herbs (italian parsley, tarragon, chive sticks)

1/4 cup extra virgin olive oil



Combine everything in a bowl and marinate overnight. Ready to serve the following day. Serve as a side salad over some lettuces or a side dish to grilled meat or fish.

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