Kohlrabi Egg Salad

1. kohlrabi peel, cut into sticks and simmer in lightly salted water for ten minutes. Cool in the clear soup for one hour.

Mix drained kohlrabi sticks in a baking dish with the chopped eggs and a marinade of oil, vinegar, salt and pepper and chopped parsley.

Serve with bread and butter.

Suggested drink: Sparkling

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