Raw Vegetables with Yogurt Dip

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Raw Vegetables with Yogurt Dip
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
3 hard-boiled eggs
3 carrots
1 Kohlrabi
2 small Beets
½ white Daikon radish
2 stalks Celery
1 Cucumber
1 yellow Bell pepper
50 grams mixed, chopped Wild herb (such as sorrel, dandelion, watercress, burnet)
200 grams Yogurt (0.1% fat)
100 grams Whipped cream
2 tablespoons vegetable oil
2 tablespoons lemon juice
salt
freshly ground peppers
Sage flower
How healthy are the main ingredients?
CeleryWhipped creameggcarrotKohlrabiCucumber

Preparation steps

1.

Peel the eggs and chop finely. Peel the carrots, kohlrabi, beets and radish. Rinse and peel the celery, cucumber and bell pepper. Cut all the vegetables into long, thin sticks.

2.

For the dip, combine the yogurt with the sour cream, oil and lemon juice and season with salt and pepper. Mix in the chopped eggs and the herbs and shower with sage flowers.

Serve the vegetable sticks with the dip.