Vegetables with Three Dips
Ingredients
- For the nut dip
- 4 tablespoons Walnut
- 1 tablespoon lemon juice
- 100 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- 1 tablespoon scallions
- For the tomato dip
- 1 shallot
- 1 tablespoon finely chopped parsley
- 3 dried tomatoes (in oil)
- 1 tablespoon pickled Caper
- 3 tablespoons vegetable stock
- 1 teaspoon Mustard
- 1 tablespoon Red wine vinegar
- For the horseradish dip
- 2 tablespoons freshly grated Horseradish
- 1 Apple
- 150 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- ¼ teaspoon ground Cumin
- For the vegetables
- 700 grams fresh Vegetables (such as peppers, celery, carrots, kohlrabi)
Preparation steps
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.
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.
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.
Rinse the vegetables, trim, peel and cut into long sticks.
Serve the vegetable sticks with dips and fresh bread.
