Carrot carpaccio

Carrot carpaccio

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 150 kcal
, Fat: 11 g
, Carbohydrate: 9 g
, Protein: 2 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g carrots, cut lengthwise into slices approx. 2 mm thick
salted water, boiling


1 tbsp horseradish mustard
2 tbsp vinegar
3 tbsp olive oil
½ tbsp honey
¼ tsp salt
a little pepper

To serve

2 tbsp capers
2 tbsp sunflower seeds, roasted and salted
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How it's done

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Blanch the carrots in boiling salted water for approx. 1 min., remove with a slotted spoon, cool immediately in ice-cold water. Remove, drain well. Serve the carrots loosely on a platter or plates.


Combine the mustard, vinegar, oil and honey, season.

To serve

Drizzle the dressing over the carrots, top with the capers and sunflower seeds.

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