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Vegetable carpaccio with balsamic cream

Preparation / persons
25 min / 4
Recipe of
Bernadette Odermatt-Felber, Swiss Tavolata
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Ingredients

  • 150 g kohlrabi
  • 100 g carrots
  • 50 g dried beef
  • 50 g Sbrinz
  • 5 tbsp rapeseed oil
  • 3 tbsp white balsamic vinegar
  • 1 bunch chives
  • pepper
  • salt

Preparation

  1. Slice the kohlrabi and carrots into wafer-thin slices and place them alternately on a plate.
  2. Cover with thin slices of the dried beef. Shave the Sbrinz over the beef.
  3. Chop the chives, add the rapeseed oil and balsamic vinegar and stir into a dressing. Season with salt and pepper. Drizzle the dressing over the carpaccio.


Tips: change the vegetables according to the season. Garnish with cress.

 

Location and contact

Bernadette Odermatt-Felber
SWISS TAVOLATA
Kilchbühl 1
6363 Obbürgen
+41 (0)79 781 47 80
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