Vegetable carpaccio

Thinly sliced ​​vegetables (carrots, zucchini and kohlrabi) are served in carpaccio with blanched cauliflower and mixed leaf salad.

Ingredients

Main course For 4 people

1 small cauliflower

800 g of mixed vegetables, e.g. carrots, courgettes, kohlrabi

1 l of white wine vinegar

4 tablespoons of red juice, i.e. cranberry juice

1 tablespoon of honey

2 sprigs of thyme

½ teaspoon of salt

100 g of red sorrel or mixed leaf salad

3 tablespoons of olive oil

How to proceed

Preparation:

ca. 30 minutes

Rest:

ca. 30 minutes

Total time:

1 h

Divide the cauliflower into small rosettes and blanch for 3–4 minutes. Drain. Clean the carrots, courgettes and kohlrabi. With a potato peeler cut thin and possibly long tongues. Heat the vinegar with cranberry juice, honey, thyme and salt. Pour the marinade over the vegetables. Mix well and marinate for 30 minutes.

Remove the vegetables from the marinade and arrange them on a plate. Stir in the red sorrel leaves. Mix the marinade with the oil, season with salt and pour the dressing over the vegetables. You can accompany it with feta or grilled cheese. You may be interested to read the coffee roll cake recipe/ avocado and apple smoothie recipe/ Croque monsieur and croque madame.