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Recipe: Vegetarian Carpaccio

A vegetarian twist on the classic carpaccio. Full of colorful root vegetables marinated in oil and vinegar and garnished with croutons and pine nuts.

Vegetarian Carpaccio Ingredients

  • 3 beets, assorted colors

  • 4 radishes

  • 1 turnip

  • 1 yellow carrot

  • 1 purple carrot

  • 2 Jerusalem artichokes

  • cup olive oil

  • cup red wine vinegar

  • 1 slice bread, cut into small cubes

  • 2 tablespoons pine nuts

  • 1 tablespoon pumpkin seeds

  • 2 tablespoons walnut oil

  • sea salt and freshly ground black pepper to taste

  • 1 cup baby lettuce, or to taste

How to Make Vegetarian Carpaccio

  1. Cut beets, radishes, turnip, yellow carrot, purple carrot, and Jerusalem artichokes into very thin slices using a mandoline. Place slices in a bowl; add olive oil and red wine vinegar and stir gently with your fingers. Let marinate for 1 hour.

  2. Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.

  3. Arrange marinated slices on a serving plate. Top with toasted bread, pine nuts, and pumpkin seeds. Drizzle walnut oil on top; sprinkle with salt and pepper. Garnish with lettuce leaves.

Vegetarian Carpaccio Nutritions

  • Calories: 288.3 calories

  • Carbohydrate: 16.9 g

  • Cholesterol:

  • Fat: 23.9 g

  • Fiber: 3.8 g

  • Protein: 3.9 g

  • SaturatedFat: 3.1 g

  • ServingSize:

  • Sodium: 214.3 mg

  • Sugar: 7.8 g

  • TransFat:

  • UnsaturatedFat:

Vegetarian Carpaccio Reviews

  • First time working with fresh artichoke. I may have included too many large leaves, but otherwise, I thought it was good. The boys were less found of it.

Source: Vegetarian Carpaccio

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