0
Print

Vegetable Carpaccio

0
Average: 0 (0 votes)
(0 votes)
Vegetable Carpaccio
312
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
Nutritions
Fat26.5 g
Saturated Fat Acids0 g
Protein14.5 g
Roughage0 g
Sugar added0 g
Calorie312
1 serving contains
Calories312
Protein/g14.5
Fat/g26.5
Saturated fatty acids/g0
Carbohydrates/g4
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
1
100 grams
very fresh Button mushrooms
4 tablespoons
2 teaspoons
medium-hot Mustard
6 tablespoons
150 grams
50 grams
print shopping list

Preparation steps

Step 1/1

Rinse and halve peppers, remove seeds and ribs and cut into thin strips. Peel radish. Rinse and trim zucchini. Wipe mushrooms clean. Cut or shave zucchini and mushrooms into very thin slices. Divide vegetables among four plates. To make dressing, whisk vinegar with mustard and season with salt and pepper. Whisk in oil. Drizzle dressing over vegetables. Thinly shave Parmesan over vegetables and sprinkle with pumpkin seeds. Garnish with basil leaves.

Add comment