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
1
Garlic clove (finely chopped)
2 tablespoons
8 tablespoons
1 tablespoon
For the pesto dip
150 grams
½ bunch
1
4 tablespoons
freshly ground Pepper
Basil leaf (for garnish)
For the curried apple dip
1
4 tablespoons
2 tablespoons
1 teaspoon
Turmeric (ground)
1 tablespoon
Parsley leaf (for garnish)

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.