Carpaccio of Vegetables

Ingredients for 4 portions:
  • 200 g kohlrabi
  • 100 g carrots
  • 150 g zucchini
  • 1-2 tbs pine nuts
  • 1 bunch basil
  • 200 g tomatoes
  • 3 tbs WALDBURG Balsam Apple matured in oaken barrels VOM FASS
  • 6 tbs Basil Oil VOM FASS
  • salt and pepper
  • 1 pinch of sugar (or honey)
  • 1 crushed garlic clove


Peel kohlrabi and carrots.
Wash zucchini and dry.
Then slice or cut the vegetables into very thin slices.
Arrange the vegetable slices on 4 plates.
Toast the pine nuts in an ungreased coated pan and let cool.
Pluck the basil leaves and cut into fine strips.
Wash, quarter, core the tomatoes and dice very fine.
Mix WALDBURG Balsam Apple with a little salt, pepper, sugar (or honey), pressed garlic clove and the basil oil.
Arrange the diced tomatoes decoratively on the 4 plates and add basil.
Drizzle the marinade over the vegetables and sprinkle with pine nuts.