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Vegetable Carpaccio

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Vegetable Carpaccio
312
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie312 kcal(15 %)
Protein14.5 g(15 %)
Fat26.5 g(23 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium0 mg(0 %)
Calcium0 mg(0 %)
Magnesium0 mg(0 %)
Iron0 mg(0 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid0 mg
Cholesterol0 mg
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
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Preparation

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.

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