400 g small kohlrabi with tender leaves (2 small kohlrabi)
250 g small apples (2 small apples)
4 tbsp lemon juice
2 tbsp maple syrup
4 tbsp white wine vinegar
4 tbsp apple juice
salt
pepper
2 tbsp olive oil
4 tbsp vegetable broth
40 g dried sour cherries (4 tbsp)
30 g pumpkin seeds (2 tbsp)
Instructions
1. Wash the beetroots and kohlrabi thoroughly. Peel both vegetables and slice or grate them into very thin slices. Wash the kohlrabi leaves and set them aside.
2. Wash the apples, quarter them and remove the core. Cut the flesh into as small cubes as possible. Mix the apple cubes immediately with the lemon juice to prevent them from browning.
3. For the dressing, whisk the maple syrup with the vinegar, apple juice, and some salt and pepper. Vigorously stir in the oil and vegetable broth until well combined. Finally, fold in the apple cubes into the dressing.
4. Roughly chop the sour cherries and pumpkin seeds. Cut two to three of the tender kohlrabi leaves into thin strips.
5. Arrange the beetroot and kohlrabi slices alternately and slightly overlapping on a plate. Season them with salt and pepper and drizzle with the dressing. Scatter the pumpkin seeds, sour cherries, and kohlrabi strips over the carpaccio.
Nutrition per serving
kcal: 232
Protein: 7 g · Fett/Fat: 9 g · Carbs: 29 g
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