Recipes

Kohlrabi and apple carpaccio

Carpaccio goes crunchy and vegan – with kohlrabi and apple. Walnuts, pine nuts and cress are the ideal topping. Simply delicious!

Preparation:

  1. Chop the walnuts, toast together with the pine nuts in a dry pan and set aside. Combine the ingredients for the dressing in a small bowl and set aside.
  2. Peel the kohlrabi and use a peeler to cut it into wafer-thin strips. Wash the apple, remove the stalk and slice thinly using the peeler.
  3. To serve, arrange the kohlrabi and apple slices alternately in circles on two plates. Drizzle over the dressing and garnish with the toasted nuts and a little cress.
General information
Ready in:
25 minutes
Calories p.P.:
331
Product:
Granulated, liquid-au
Portions:
2
Ingredients
For the carpaccio
Kohlrabi, medium
1 pc
Apple, crisp (e.g. Elstar)
1 pc
Walnuts
20 g
Pine nuts
20 g
Cress
1 tbsp
For the dressing
Olive oil
2 tbsp
Walnut oil
1 tbsp
Cider vinegar
1 tbsp
Mustard
1/2 tsp
Hermesetas Liquid
5 drops
Salt & pepper
Nutritional information
Recipe:
Portion:
kJ
2780
1390
kcal
662
331
Protein g
13
6.5
Carbohydrates g
24.5
12.5
Fat g
54
27