Vegetarian carpaccio Many, first heard or read the name of this dish, first imagine something very complicated in execution, exotic and unusual. In fact, carpaccio is a thin slicing, usually prepared from raw foods, and poured with a specially prepared sauce. Originally for carpaccio used exclusively beef, then began to prepare it from other products, including vegetables. For a summer lunch, this is the most excellent option for snacks, which can be prepared from any vegetables. If you use carrots, zucchini, daikon, parsnip, cucumber, turnips, then they do not need any pretreatment. But for carpaccio of beet, this root is desirable to boil a little. Having mastered this recipe, you will be able to create new snacks on its basis, using any fresh vegetables available at hand. Despite the fact that all the products in this recipe have long been familiar and familiar to everyone, in this performance they acquire a completely new, unusual taste that you want to enjoy again and again. Try, experiment with the basic composition and sauce, and on your table there will always be delicious and original snacks.
Ingredients:- Beets 1 pc.
- Apple 2 pcs.
- Green onion 0.25 bunch
- Soy sauce 100 ml
- Sugar 2 tbsp. l.
- Step 1 To prepare the carpaccio, take a small sweet beetroot (pre-boil the beets for 30 minutes from the boiling point), 1-2 small sweet apples, a few green onion feathers, soy sauce and sugar.
- Step 2 Clean the beet and cut into very thin plates.
- Step 3 Pour the soy sauce into a saucepan or a small frying pan, add 2 tbsp. l. sugar and cook until the amount of sauce is reduced by half.
- Step 4 Peel the apple from the peel and seeds, cut into strips. The feathers of onions are cut in lengths of 1.5-2 cm.
- Step 5 On the dish, overlap the beetroot plate.
- Step 6 Top with plenty of water cooked sauce.
- Step 7 Sprinkle everything with an apple and a green onion.