Vegetables and Edible Flowers with 3 Dips
This delicious recipe is full of a variety of important nutrients. The fresh herbs are a great source of vitamins A, C, and K while the non-fat yogurt is a great source of calcium which is important for healthy bones and teeth.
For more fiber and satiation, try pairing this dish with a piece of whole-wheat bread.
- 1 handful freshly chopped Fresh herbs (such as dill, parsley, chives)
- 6 ozs soft butter
- 1 Tbsp freshly chopped Chervil
- 2 Tbsps edible Daisy
- 3 ½ ozs low fat cream cheese
- 3 Tbsps Sour cream
- 2 handfuls Wild garlic
- 1 Tbsp lemon juice
- 3 Tbsps vegetable oil
- 3 ½ ozs non fat Yogurt
- 14 ozs various Beets (such as white, red, yellow)
- 2 purple carrots
- 2 Kohlrabi
- 2 handfuls various Edible flowers (such as Silberling, horseradish, cress, mustard, garlic chives)
For the dips, rinse herbs, pat dry and finely chop.
Mix herbs in a bowl with butter.
Mix chervil in a bowl with chopped daisies, cream cheese, and sour cream.
Rinse wild garlic, pat dry, and chop coarsely. Puree wild garlic in a blender with lemon juice and oil and then mix in a bowl with yogurt.
Season all three dips with salt.
Rinse vegetables, peel as needed, trim as needed, and cut into thin slices. Trim edible flowers, rinse garlic chives, and shake dry.
Decoratively arrange prepared vegetables, edible flowers, and garlic chives on plates.
Place each dip in a small bowl and serve.