Vegetable Crudite with Three Dips

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Vegetable Crudite with Three Dips
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
2
Ingredients
400 grams Vegetables choice (z. B. peppers, carrots, broccoli, cauliflower, kohlrabi)
For the chile dip
1 Red paprika
1 garlic (finely chopped)
2 tablespoons olive oil
8 tablespoons Vegetable broth
1 tablespoon Tomato paste
Red wine vinegar
salt
sharp ground paprika
For the pesto dip
150 grams Yogurt (0.1% fat)
½ bunch Basil
1 garlic
4 tablespoons olive oil
lemon juice
salt
freshly ground peppers
Basil (for garnish)
For the curried apple dip
1 Apple
4 tablespoons Yogurt (0.1% fat)
2 tablespoons acid Whipped cream
1 teaspoon Turmeric (ground)
1 tablespoon Curry powder
salt
cayenne pepper
parsley (for garnish)
How healthy are the main ingredients?
olive oilolive oilTomato pasteWhipped creamBasilgarlic

Preparation steps

1.

Rinse the vegetables and depending on your preference cut them into sticks, slices or strips.

2.

Serve with the various dips.

3.

For the chile dip: Rinse the pepper, halve, remove the seeds and dice. Heat the olive oil in a saucepan and sauté the pepper until crisp-tender. Add the garlic and tomato paste and sauté briefly. Pour in the broth, cover and simmer until the pepper is soft, about  4 minutes. Mash coarsely, season with vinegar to taste, salt and pepper and let cool.

4.

For the pesto dip: Peel the garlic. In a food processor or blender, puree the basil, oil and peeled garlic until smooth. Add the yogurt. Season with lemon juice, salt and pepper. 

5.

For the curried apple dip: Peel and quarter the apple, core and finely grate. Place the grated apple in a bowl and stir in the sour cream, yogurt, turmeric and curry. Season with salt and cayenne pepper. Serve the vegetables with assorted dips.