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.