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.
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.