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Zucchini and kohlrabi carpaccio

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Ingredients for 2 servings:

  • 1 small zucchini
  • 1 small kohlrabi
  • 1 tbsp oil
  • 2 tbsp pumpkin seeds, roasted
  • 4 tbsp Balsamic vinegar di Modena
  • 3 tbsp olive oil
  • e.g. salt and pepper
  • n. B. Chives, fresh, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Wash the zucchini and slice thinly. Sauté in a little oil. Peel and finely slice the kohlrabi. Sauté as well. Stir together the dressing and season to taste. Arrange the zucchini and kohlrabi fan-shaped on plates or platters, alternating them with the dressing, and pour over the dressing. Finally, sprinkle with the chives and pumpkin seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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