Cooking description:
Below I will tell you more about how to make vegetable carpaccio. Any crunchy vegetables you like will work for this recipe. You can take daikon, zucchini or celery. Lemon juice can be used in place of white wine vinegar. It turns out to be a light, delicious snack made from crispy vegetables.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables
Dish: Snacks
Diet: Lean meals / Vegan dishes
Ingredients:
- Radish - 2-3 Pieces
- Cucumber - 1 Piece
- Carrots - 1/2 Piece
- Bulgarian pepper - 1/2 Piece
- Olive oil - 2-3 tbsp. spoons
- White Wine Vinegar - 1 Tbsp the spoon
- Jerusalem artichoke syrup - 1 teaspoon
- Ground black pepper - To taste
- Salt - To taste
Servings: 1-2
How to make Vegetable Carpaccio
Prepare all ingredients.
Cut the cucumber and radish into thin slices.
Cut the carrots into thin strips and the bell peppers into strips.
For dressing, combine olive oil, white wine vinegar, Jerusalem artichoke syrup, salt and ground pepper. Stir vigorously.
Pour some of the dressing into the bottom of the plate, put the radishes in a thin layer. Lay the cucumber slices on top, pour over the dressing again.
Place the bell pepper on top.
Roll the carrots into tubes. Lay out on top. Drizzle with dressing.
Vegetable carpaccio is ready, bon appetit!