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EatSmarter exclusive recipe

Vegetable Carpaccio

with Lime Vinaigrette

Recipe development: EAT SMARTER
Vegetable Carpaccio

Vegetable Carpaccio - Delicate spring vegetables with aromatic citrus olive oil dressing

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98
calories
Calories
15 min.
Preparation
easy
Difficulty

Ingredients

for 1 serving
Salt
1 Carrot (about 100 grams)
½ Kohlrabi (about 150 grams)
2 ounces Snow pea
½ Lime
Pepper
1 pinch brown Sugar
½ teaspoon Olive oil
3 sprigs Basil
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Kitchen utensils

1 large Pot, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Mandoline, 1 Sieve, 1 Citrus juicer, 1 Small bowl, 1 small Whisk, 1 Teaspoon

Preparation steps

Step 1/7
Vegetable Carpaccio preparation step 1

Bring a large pot of salted water to a boil. Meanwhile, trim and peel carrot.

Step 2/7
Vegetable Carpaccio preparation step 2

Trim and peel kohlrabi. Cut carrot and kohlrabi on a mandoline into very thin slices.

Step 3/7
Vegetable Carpaccio preparation step 3

Rinse the peas, pat dry and remove any strings. Halve large peas if necessary.

Step 4/7
Vegetable Carpaccio preparation step 4

Blanch the vegetables in the boiling water until crisp-tender. Drain, rinse under cold water and drain well.

Step 5/7
Vegetable Carpaccio preparation step 5

Squeeze out the lime juice into a small bowl. Season with salt, pepper and sugar and then whisk in the oil.

Step 6/7
Vegetable Carpaccio preparation step 6

Rinse the basil, shake dry, pluck leaves and cut into strips.

Step 7/7
Vegetable Carpaccio preparation step 7

Serve the lukewarm vegetables on a plate drizzled with the lime vinaigrette and sprinkled with basil.

Additional advice