Vegetable Carpaccio
Quickly made: The fiber-rich vegetable carpaccio from Spoonsparrow contains plenty of beta-carotene – a precursor to vitamin A.
Ingredients
- Salt
- 100 g carrots (1 small carrot)
- 150 g kohlrabi (0.5 kohlrabi)
- 50 g sugar snap peas
- 0.5 lime
- Pepper
- 1 pinch whole cane sugar
- 0.5 tsp olive oil
- 3 basil stems
Instructions
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1.
Bring a large pot of salted water to a boil. In the meantime, wash, trim and peel the carrot.
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2.
Trim and peel the kohlrabi; slice both on a vegetable peeler into very thin rounds.
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3.
Wash and trim the sugar snap peas, removing strings if necessary. Split large pods in half if desired.
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4.
Blanch the carrot, kohlrabi and sugar snap peas in boiling salted water for 2–3 minutes. Drain, rinse under running cold water and let drain well.
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5.
Squeeze the lime into a small bowl. Stir in salt, pepper and sugar, then whisk in the oil.
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6.
Wash basil, shake dry, pluck leaves and cut into strips.
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7.
Arrange the warm vegetables on a plate, drizzle with lime vinaigrette and sprinkle with basil.
