Vegetable Carpaccio with Parmesan

Ingredients

• 1 tbsp Lemon Juice
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Sunflower oil
• Salt
• Pepper (freshly ground)
• 150 g Carrots
• 150 g zucchini
• 150 g cucumber
• 150 g kohlrabi
• 0.5 bunch Basil
• 0.5 bunch Parsley
• 50 g parmesan (block)

Instructions

1. 1.

   Whisk together salt, pepper, lemon juice and balsamic vinegar. Whisk both oils into the mixture.

2. 2.

   Wash, peel carrots and kohlrabi; halve cucumber lengthwise and remove seeds with a sharp spoon. Slice all vegetables thinly or grate them crosswise and arrange in circles on four large plates. Finely chop basil and parsley. Drizzle sauce over the veggies and sprinkle herbs. Cover the plates and let the carpaccio marinate for about 30 minutes.

3. 3.

   Grate parmesan over the carpaccio. Serve the vegetable carpaccio with parmesan.