Oumph! Carpaccio

Oumph! Carpaccio

About this project

Oumph! Carpaccio

Ingredients:

1 handful of Oumph! Thyme & Garlic
½ Chioggia beet – thinly sliced – preferably with a mandolin
¼ Romanesco broccoli or cauliflower (or almost any vegetables)
A pinch of raw sugar
1 tbsp. capris
1 tbsp. lemon juice
2 tbsp. Dijon soup
2 tbsp. vegetable-based crème fraiche,
1 sprig of rosemary
1 sprig of salvia
Salt
Pepper

Instructions:

Defrost the Oumph! Thyme & Garlic. Slice the Chioggia beet, and Romanesco broccoli/cauliflower along the stem thinly on a mandolin. Marinate in lemon juice and a pinch of salt for approx. 10 minutes. Make a dressing with equal parts of crème fraiche, Dijon soup and a pinch of sugar. Double the amounts if you feel like it! Shred the Oumph! Thyme & Garlic into long thin strips, fry in oil at medium heat together with the salvia, rosemary and capris until it becomes crispy. Place the vegetables as a thin bottom layer on a large dish. Distribute the Oumph! mix over the vegetables and spread out the dressing. Add some nice oil, salt and pepper.