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🍽️ Colorful Vegetable Chessboard

185 kcal · 30 min · 4 servings

Ingredients

• 4 large truffle potatoes
• 6 thick carrots
• 2 tbsp sunflower oil
• 4 tbsp balsamic vinegar
• 1 bunch parsley

Instructions

1. 1. Wash the potatoes and carrots thoroughly.
2. 2. Place the vegetables in a pot with a steamer insert.
3. 3. Steam the vegetables until they are soft.
4. 4. Peel the cooled potatoes and carrots.
5. 5. Take a 1.5-centimeter thick wooden slat as a cutting guide.
6. 6. Cut the potatoes into small cubes.
7. 7. Cut the carrots into small cubes as well.
8. 8. Whisk oil, vinegar, and herbs together in a bowl to make a dressing.
9. 9. Place the dressing onto the plates.
10. 10. Arrange the vegetable cubes in a checkerboard pattern on the dressing.
11. 11. Garnish the dish as you like with extra herbs or small vegetable pieces.
12. 12. Serve the vegetable chessboard immediately.

Nutrition per serving

• kcal: 185
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 23 g