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| Khol rabi |
Khol rabi is one
of my favorite vegetable because it looks so cute in the garden, like a ball
hanging in mid air. Also like the crunchy texture, which is great to use as a
side dish.
Peel
off rough fibrous skin, cut into thin slices, season with 1% its weight of salt,
white pepper, a crushed clove of garlic and a tbsp of yogurt with live lactic
bacteria. Mix well and leave at room temperature for a few hours.
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| Khol rabi cold dish |
I
notice that the addition of yogurt helps to soften the harshness of garlic and
brings out a sweetness that was not there before.
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