Winter carpaccio of celery and carrot with Brussels sprout salad and pear vinaigrette

Ingredients for 4 servings:

• 1 small head of celery
• 1 large carrot(s)
• 1 liter vegetable broth, salted
• 8 heads of Brussels sprouts
• 1 liter vegetable broth, salted
• 1 small pear(s)
• 1 small onion(s)
• 1 tsp Dijon mustard
• 100 ml apple juice
• 1 shot of fruit vinegar
• 1 dash of sunflower oil
• some salt and pepper
• some sugar
• 2 tbsp beetroot cut into strips, from the jar
• some chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian starter

Thinly slice the celery and carrot. I use a spiralizer for this. Blanch both in the vegetable broth. This step can be done beforehand, then cover the vegetables with apple juice and keep until ready to serve. Trim the stems and outer leaves from the Brussels sprouts. Carefully remove the inner leaves. Blanch in vegetable broth (you can reuse the broth from the carpaccio, of course) and refresh in ice water. Finely dice the pear and onion. Make a vinaigrette with mustard, apple juice, vinegar, and oil. (You can use vegetable broth instead of apple juice, or a mixture of both.) Add the pear and onion to the vinaigrette. Season with salt, pepper, and sugar. To serve: Start with the celery slices on a medium-sized plate, then place the carrot slices around the edges. Arrange a few Brussels sprout leaves in the center. Then drizzle everything with a few spoonfuls of vinaigrette. Finally, sprinkle a few strips of beetroot on top.