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Vegetable Carpaccio

with Lime Vinaigrette
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Vegetable Carpaccio

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

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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
98
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie98 kcal(5 %)
Protein4 g(4 %)
Fat2 g(2 %)
Carbohydrates15 g(10 %)
Sugar added2 g(8 %)
Roughage5.5 g(18 %)
Vitamin A1.4 mg(175 %)
Vitamin D0 μg(0 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate43 μg(14 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C78 mg(82 %)
Potassium691 mg(17 %)
Calcium115 mg(12 %)
Magnesium66 mg(22 %)
Iron3.2 mg(21 %)
Iodine14 μg(7 %)
Zinc1.6 mg(20 %)
Saturated fatty acids0.3 g
Uric acid76 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
1
Ingredients
1
Carrot (about 100 grams)
½
Kohlrabi (about 150 grams)
2 ounces
½
1 pinch
brown Sugar
½ teaspoon
3 sprigs
Preparation

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

1.
Vegetable Carpaccio preparation step 1

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

2.
Vegetable Carpaccio preparation step 2

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

3.
Vegetable Carpaccio preparation step 3

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

4.
Vegetable Carpaccio preparation step 4

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

5.
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.

6.
Vegetable Carpaccio preparation step 6

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

7.
Vegetable Carpaccio preparation step 7

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