Tempura Vegetables with Two Sauces

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Tempura Vegetables with Two Sauces
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the garlic dip
2 garlic cloves
salt
1 Tbsp scallions
2 Tbsps Crème fraiche
200 grams Yogurt (0.1% fat)
Red pepper flakes
For the lemon dip
200 grams Yogurt (0.1% fat)
2 Tbsps cream cheese
½ lemon (juice and zest)
1 pinch sugar
salt
1 pinch Curry powder
For the vegetables
125 grams Pastry flour
2 Tbsps cornstarch
salt
100 milliliters dry white wine
1 tsp dried rosemary
1 tsp dried thyme
800 grams mixed Vegetables (e.g. broccoli, carrots, celery)
neutral vegetable oil (for frying)
For garnish
fresh Fresh herbs (e.g. rosemary and thyme)
Sea salt
Red pepper flakes
How healthy are the main ingredients?
cream cheeserosemarythymesugargarlic clovesalt

Preparation steps

1.

For the garlic dip, peel the garlic, chop and grind finely with a little salt. Mix with chives, crème fraîche and yogurt. Season with salt and pepper flakes.

2.

For the lemon dip, mix yogurt and cream cheese until creamy. Stir in lemon zest and juice and season with sugar, salt and curry powder.

3.

For tempura, put the flour and cornstarch in a bowl. Add a pinch of salt, wine, herbs and about 150 ml (approximately .5 cup) cold water. Mix until a thick liquid batter is formed.

4.

Rinse vegetables and cut into bite-sized pieces. Blanch in salted boiling water until soft. Rinse and pat dry.

5.

Heat oil to 170 ° C (approximately 340 ° F).

6.

Dip vegetables into tempura and fry until golden brown, about 2-3 minutes. Drain on paper towels (if desired, keep warm in oven).

7.

Arrange vegetables on plates. Season to taste with fresh herbs and sprinkle with salt and red pepper flakes. Serve with dips.