Vegetable carpaccio with samurai vinegar tonic

Vegetable carpaccio with samurai vinegar tonic

Ingredients

  • 2 beetroot tubers
  • 1 small celery bulb
  • 2 carrots
  • 2 small white beets
  • 1 kohlrabi tuber
  • 1 piece of ginger
  • 1 parsnip
  • 3 tbsp olive oil
  • 2 tbsp samurai vinegar
  • 1 teaspoon mustard
  • Salt pepper

Preparation

Wash, peel or clean the vegetables. Heat water in a saucepan and simmer the vegetables for about 5 minutes until al dente. Take out of the water and cut everything into fine slices and arrange them alternately on the plates. Mix olive oil, samurai vinegar, mustard, pepper and salt to form a vinaigrette. Carefully drizzle over the carpaccio with a spoon. Slice the ginger very thinly and drape it over the vegetable carpaccio.

Details

ca. 15 Minutes
Vorspeise
Medium

Mehr Rezepte

Vanilla Kiss - Longdrink

Vanilla Kiss - Longdrink

View recipe

Entenleberpastete mit Mediteranea-Essig

Entenleberpastete mit Mediteranea-Essig

View recipe

Märchenhaftes Lachsfilet  im Lauchmantel vermählt  mit Senf de Senf und 1001-Nacht Balsam

Märchenhaftes Lachsfilet im Lauchmantel vermählt mit Senf de Senf und 1001-Nacht Balsam

View recipe

Newsletter Contact Facebook Instagram Pinterest