Parsley curd to carrot and kohlrabi sticks

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 1
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 1
  • 3 Stem(s) Parsley
  • 200 g Low-fat curd
  • 3-4 Tbsp Mineral water
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 (approx. 165 g) Kohlrabi
  • 200 g Carrots

Directions

  1. 1

    Wash parsley, shake dry and cut into strips. Stir curd cheese and mineral water until smooth. Season with salt and pepper. Stir in parsley, except for 1 teaspoon. Clean, wash and slice the kohlrabi.

  2. 2

    Put 1 kohlrabi leaf aside for garnishing. Peel the carrots, leaving a little green. Wash the carrots and cut them in half lengthwise. Arrange curd cheese in a small bowl and vegetables sprinkled with parsley on a plate garnished with kohlrabigrün.

Nutrition Facts

KCAL
210 kcal
CARBS
18 g
FATS
1 g
PROTEINS
31 g