EatSmarter exclusive recipe

Shaved Carrots and Cucumberswith Basil and Parmesan

Shaved Carrots and Cucumbers - Shaved Carrots and Cucumbers - A delicious and unexpected way to serve cucumbers
Shaved Carrots and Cucumbers - A delicious and unexpected way to serve cucumbers

(0)

Calories:82 kcal
Difficulty:moderate
Preparation:12 min
Ready in:15 min
Low-sugar
Vegetarian
high-fiber
Gluten-free
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1 serving contains (Percentage of daily recommendation)
Calories82 kcal(4%)
Protein5 g(10%)
Fat3 g(4%)
Carbohydrates8 g(3%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe development: EAT SMARTER

Ingredients

For servings

2Carrots (each about 125 grams)
1Cucumber (400 grams)
70 millilitersVegetable broth
4 sprigsBasil
Salt
Pepper
1 pieceParmesan cheese (about 15 grams)
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Mandoline, 1 Pot, 1 Wooden spoon, 1 Peeler, 1 Measuring cups

Directions

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1 Rinse and peel carrots. Rinse cucumber, halve lengthwise and scoop out seeds with a teaspoon. Cut cucumber halves crosswise.
2 With a mandolin or vegetable peeler, cut carrots and cucumber into very thin, long strips.
3 Bring vegetable broth to a boil in a pot. Add carrots, cover and cook over low heat for 4 minutes.
4 Rinse basil, shake dry and remove stems. Set aside a few leaves for garnish and cut remaining leaves into thin strips.
5 Add cucumber to pot with carrots. Cover and cook for 2 minutes. Season with salt and pepper and stir in basil.
6 With a vegetable peeler, shave Parmesan. Divide cucumber and carrot strips between two plates. Sprinkle with shaved Parmesan and garnish with basil leaves.
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