Carrot carpaccio with parsley marzipan

Ingredients for 4 servings:

• 3 large carrots (approx. 500 g)
• 2 sprigs of parsley
• 150 g almonds
• 1 tbsp apple cider vinegar
• 2 tbsp sunflower oil
• 1 tsp mustard
• 6 tbsp water
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegan raw food

Peel the carrots and peel them into thick strips from top to bottom using a vegetable peeler. This step is only for allergy sufferers or those who don’t like raw vegetables: Blanch the carrot strips in salted water and then rinse in cold water. For the parsley marzipan, pulverize 50g of almonds in a blender. Wash the parsley and remove the stalks. Then add the torn parsley leaves to the pulverized almonds and blend again until a creamy, crumbly, greenish mass forms. Set the finished marzipan aside. For the sauce, pulverize 100g of almonds in a blender. Add apple cider vinegar, oil, mustard, and water, and season with salt and pepper. Blend everything until smooth. The sauce should drip thickly from the spoon; this will give the right consistency. (Thin with a little water if necessary.) Arrange the carrot strips flat and side by side on a platter and drizzle with the sauce. Form the parsley marzipan into small balls and place them on top.