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.
General information
Ingredients
For the carpaccio
Kohlrabi, medium
1 pc
Apple, crisp (e.g. Elstar)
1 pc
Walnuts
20 g
Pine nuts
20 g
Cress
1 tbsp
For the dressing
Olive oil
2 tbsp
Walnut oil
1 tbsp
Cider vinegar
1 tbsp
Mustard
1/2 tsp
Hermesetas Liquid
5 drops
Salt & pepper
Nutritional information
Recipe:
Portion:
kJ
2780
1390
kcal
662
331
Protein g
13
6.5
Carbohydrates g
24.5
12.5
Fat g
54
27
