Kohlrabi Carpaccio

For the honey-verjus dressing, mix well honey, verjus and spices.

Peel the kohlrabi, thinly slice, boil briefly in salted water, quench in ice water and plate.

Cut the fennel in half and also thinly slice. Soak in cold water for 5 minutes, it will be quite crunchy.

Briefly boil the peas in lightly salted water and quench.

Place the cream cheese, peas and fennel on the kohlrabi slices and marinate with the honey dressing.

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