Recipe
Sweet Potato Carpaccio with Beetroot and Mozzarella
approx. 40 minutes
4 Persons
560 kcal / 2350 kJ
23 g protein
38 g fat
30 g carbs
Ingredients
| 30 g | pine nuts |
| 2 stalks | basil |
| 100 g | Parmesan cheese, in pieces |
| 400 g | (preferably longish) American sweet potatoes |
| salt | |
| 5 tbsp | olive oil |
| curry powder | |
| freshly ground pepper | |
| 250 g | beetroot (vacuum packed) |
| 250 g | mozzarella |
| 1 – 2 tsp | Dijon mustard |
| 1 – 2 tsp | maple syrup |
| 1 – 2 tsp | light balsamic vinegar |
| If desired: grissini |
Preparation
- Toast the pine nuts in a small non-stick frying pan until golden brown. Wash the basil, pat dry and pluck the leaves. Grate the Parmesan.
- Peel and wash the sweet potatoes, cut into thin slices and cook in plenty of boiling salted water for 1-2 minutes. Place in a sieve, briefly rinse in cold water and pat dry with kitchen paper.
- Heat 2 tbsp oil in a large pan, add the sweet potato slices, fry briefly on both sides and season with the curry, salt and pepper.
- Cut the beetroot and mozzarella into thin slices and arrange on plates with the sweet potato slices in a fan shape.
- For the dressing, whisk the remaining oil with the mustard, maple syrup and vinegar, drizzle over the carpaccio and garnish with the Parmesan grates, toasted pine nuts and basil. Serve with the grissini if desired.
Tip:
For a deluxe version, use buffalo mozzarella and drizzle with truffle oil.