Carrot (about 100 grams)
Kohlrabi (about 150 grams)
- 2 ounces
- 1 pinch
- ½ teaspoon
- 3 sprigs
Bring a large pot of salted water to a boil. Meanwhile, trim and peel carrot.
Trim and peel kohlrabi. Cut carrot and kohlrabi on a mandoline into very thin slices.
Rinse the peas, pat dry and remove any strings. Halve large peas if necessary.
Blanch the vegetables in the boiling water until crisp-tender. Drain, rinse under cold water and drain well.
Squeeze out the lime juice into a small bowl. Season with salt, pepper and sugar and then whisk in the oil.
Rinse the basil, shake dry, pluck leaves and cut into strips.
Serve the lukewarm vegetables on a plate drizzled with the lime vinaigrette and sprinkled with basil.