Vegetable Crudite with Three Dips
- 400 grams
Vegetables choice (z. B. peppers, carrots, broccoli, cauliflower, kohlrabi)
- For the chile dip
Garlic clove (finely chopped)
- 2 tablespoons
- 8 tablespoons
- 1 tablespoon
sharp ground paprika
Rinse the vegetables and depending on your preference cut them into sticks, slices or strips.
Serve with the various dips.
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.
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.
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.