Vegetable Carpaccio

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Vegetable Carpaccio
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
188
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie188 kcal(9 %)
Protein6.56 g(7 %)
Fat13.98 g(12 %)
Carbohydrates10.85 g(7 %)
Sugar added0 g(0 %)
Roughage3.04 g(10 %)
Vitamin A744.55 mg(93,069 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.61 mg(13 %)
Vitamin B₆0.15 mg(11 %)
Folate27.9 μg(9 %)
Pantothenic acid0.32 mg(5 %)
Biotin1.35 μg(3 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C42.35 mg(45 %)
Potassium343.92 mg(9 %)
Calcium192.37 mg(19 %)
Magnesium29.41 mg(10 %)
Iron0.95 mg(6 %)
Zinc0.63 mg(8 %)
Saturated fatty acids3.41 g
Cholesterol8.5 mg

Ingredients

for
4
Ingredients
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon sunflower oil
salt
freshly ground peppers
150 grams carrots
150 grams zucchini
150 grams Cucumber
150 grams Kohlrabi
½ bunch Basil
½ bunch parsley
50 grams Parmesan (piece)
How healthy are the main ingredients?
carrotzucchiniCucumberKohlrabiParmesanolive oil

Preparation steps

1.

Mix together lemon juice and balsamic vinegar and season to taste with salt and pepper. Whisk in olive oil and sunflower oil.

2.

Rinse carrots, zucchini, cucumber and kohlrabi and trim ends. Peel carrots and kohlrabi. Halve cucumbers lengthwise and scrape out the seeds with a sharp spoon. Cut the vegetables crosswise into thin slices and arrange on four dinner plates. Chop basil and parsley finely. Drizzle dressing over the vegetables and sprinkle with herbs. Cover the plate and let rest about 30 minutes.

3.

Shave Parmesan over the carpaccio and serve.