SIMPLE CARPACCIO THE VEGGIE WAY.

Dear Sweetypies,
These are really ideal, tasty appetizers when it's warm outside. Nice, cool and fresh. Enjoy !

1) Carpaccio of CARROTS.
(for 4 pers., preparation: + - 20 min)


You need:
- 4 carrots, peeled and cut into very fine slices
- 100 gr. bean sprouts
- Half white radish, peeled and cut into fine strips
- 1 Shallot, peeled and sliced
- Handful of coriander leaves
- 2 tbsp. rice vinegar
- 1/2 dl. olive oil
- Salt & pepper

Preparation:
Marinate the shallot rings in vinegar wich you brought to taste with salt & pepper. Place the carrot slices on a plate, cover with olive oil and season to taste with salt & pepper. Finish with the marinated shallot rings, some coriander leaves and radish-strips. Serve chilled as an appetizer.
TIP:
I sometimes make it in advance and put a little ginger in the marinade, then place it in a cool place (frige).

2) FENNEL carpaccio with PINK GRAPEFRUIT.

(for 4 pers., preparation: + - 20 min)

You need:

- 1 fennel

- Leaves of white celery

- 1 pink grapefruit

- 1 Granny Smith apple (best use a sour apple)

- 1/2 cucumber

- 5 tbsp. grapeseed oil

- 1 tbsp. honey

- Salt & pepper

- a little squize of fresh lemonjuice

- a mandolin

 this is a mandolin.

Preparation:

Peel the grapefruit and cut into wedges. Collect the juice ! Prepare a vinaigrette with 1 dl. grapefruit juice, 1 dl. grapeseed oil and 1 tbsp. honey. Season to taste with salt & pepper. Cut the apple into very fine cubes and store them in ice water (with a little fresh lemon juice against discoloration). Cut the cucumber and fennel into very thin slices (use a mandolin). Arrange the fennel slices on a plate and drizzle with the vinaigrette. Garnish with diced apple, grapefruit slices, celery leaves and cucumber slices. Serve chilled as an appetizer.

And Sweetypies, always feel free to give me some feedback.

Eat them,

The Veggie Lady
Check out my other blog!