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Vegetables and Edible Flowers with 3 Dips
(1 vote)
Difficulty:
easy
Preparation:
40 min.
Preparation
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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.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 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
- salt
- 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)
Preparation steps
1.
For the dips, rinse herbs, pat dry and finely chop.
Mix herbs in a bowl with butter.
2.
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.
3.
Place each dip in a small bowl and serve.
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