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EatSmarter exclusive recipe

Vegetable Carpaccio

with Lime Vinaigrette

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Vegetable Carpaccio
98
calories
Calories

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

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easy
Difficulty
15 min.
Preparation
Nutritions
Fat2 g
Saturated Fat Acids0.3 g
Protein4 g
Roughage5.5 g
Sugar added2 g
Calorie98
1 serving contains
Calories98
Protein/g4
Fat/g2
Saturated fatty acids/g0.3
Carbohydrates/g15
Added sugar/g2
Roughage/g5.5
Bread exchange unit1
Cholesterol/mg0
Uric acid/mg76
Vitamin A/mg1.4
Vitamin D/μg0
Vitamin E/mg1.1
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg3.4
Vitamin B₆/mg0.2
Folate/μg43
Pantothenic acid/mg0.5
Biotin/μg7.5
Vitamin B₁₂/μg0
Vitamin C/mg78
Potassium/mg691
Calcium/mg115
Magnesium/mg66
Iron/mg3.2
Iodine/μg14
Zinc/mg1.6

Recipe development: EAT SMARTER
Ingredients
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

Ingredients

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

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