Vegetables with Three Dips

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Vegetables with Three Dips
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the nut dip
4 tablespoons
1 tablespoon
100 grams
freshly ground Pepper
1 tablespoon
For the tomato dip
1
1 tablespoon
finely chopped Parsley
3
dried Tomatoes (in oil)
1 tablespoon
pickled Caper
3 tablespoons
1 teaspoon
1 tablespoon
For the horseradish dip
2 tablespoons
freshly grated Horseradish
1
150 grams
freshly ground Pepper
¼ teaspoon
For the vegetables
700 grams
fresh Vegetables (such as peppers, celery, carrots, kohlrabi)

Preparation steps

1.

For the nut dip, mix the walnuts with lemon juice and yogurt, and make a puree. Season with salt and pepper, pour into a bowl and sprinkle with chopped chives.

2.

Peel the shallots and chop very finely. Let the dried tomatoes drain and chop coarsely, set aside for garnish. Chop the capers coarsely.

Stir the vegetable stock vigorously with mustard, vinegar and 2 tablespoons of the tomato oil, and season with salt and pepper. Add the tomatoes, capers and shallots and stir. Season once again, pour into a bowl and sprinkle with chopped dried tomatoes.

3.

For the horseradish dip, rinse the apples into quarters, peel, remove the core and cut into large pieces. Mix the apple pieces with horseradish and yogurt, and make a puree. Season with salt and pepper. Pour into a small bowl and sprinkle with ground cumin.

4.

Rinse the vegetables, trim, peel and cut into long sticks.

5.

Serve the vegetable sticks with dips and fresh bread.