Carrot carpaccio

Name: Carrot carpaccio
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: ½ tbsp honey; 2 tbsp sunflower seeds; 400 g carrots; 1 tbsp horseradish mustard; 2 tbsp vinegar; 3 tbsp olive oil; 2 tbsp capers; ¼ tsp salt; a little pepper

starter

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free, gluten-free, healthy and balanced, Low Carb

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Ingredients

for 4 person

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

Dressing
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

How it's done

Carrots

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.

Dressing

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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