Kohlrabi and apple carpaccio
Carpaccio goes crunchy and vegan – with kohlrabi and apple. Walnuts, pine nuts and cress are the ideal topping. Simply delicious!
Preparation
- Chop the walnuts, toast together with the pine nuts in a dry pan and set aside. Combine the ingredients for the dressing in a small bowl and set aside.
- Peel the kohlrabi and use a peeler to cut it into wafer-thin strips. Wash the apple, remove the stalk and slice thinly using the peeler.
- To serve, arrange the kohlrabi and apple slices alternately in circles on two plates. Drizzle over the dressing and garnish with the toasted nuts and a little cress.
Nutritional values per serving
1390
kj
331
kcal
6.5
protein g
12.5
carbohydrates g
27
fat g
Ingredients for 2 servings
For the carpaccio
| 1 pc | Kohlrabi, medium |
| 1 pc | Apple, crisp (e.g. Elstar) |
| 20 g | Walnuts |
| 20 g | Pine nuts |
| 1 tbsp | Cress |
For the dressing
| 2 tbsp | Olive oil |
| 1 tbsp | Walnut oil |
| 1 tbsp | Cider vinegar |
| 1/2 tsp | Mustard |
| 5 drops | Hermesetas Liquid |
| Salt & pepper |
