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Vegetable Carpaccio

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Vegetable Carpaccio
188
calories
Calories
0
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easy
Difficulty
45 min.
Preparation
Nutritions
Fat13.98 g
Saturated Fat Acids3.41 g
Protein6.56 g
Roughage3.04 g
Sugar added0 g
Calorie188
1 each contains
Calories188
Protein/g6.56
Fat/g13.98
Saturated fatty acids/g3.41
Carbohydrates/g10.85
Added sugar/g0
Roughage/g3.04
Cholesterol/mg8.5
Vitamin A/mg744.55
Vitamin D/μg0.06
Vitamin E/mg0.32
Vitamin B₁/mg0.06
Vitamin B₂/mg0.1
Niacin/mg1.61
Vitamin B₆/mg0.15
Folate/μg27.9
Pantothenic acid/mg0.32
Biotin/μg1.35
Vitamin B₁₂/μg0.15
Vitamin C/mg42.35
Potassium/mg343.92
Calcium/mg192.37
Magnesium/mg29.41
Iron/mg0.95
Zinc/mg0.63

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 each
1 tablespoon
2 tablespoons
2 tablespoons
1 tablespoon
freshly ground Pepper
150 grams
150 grams
150 grams
150 grams
½ bunch
½ bunch
50 grams
Parmesan (piece)
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Preparation steps

Step 1/3

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

Step 2/3

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.

Step 3/3

Shave Parmesan over the carpaccio and serve.

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