Vegetables with Three Dips

Name: Vegetables with Three Dips
Total time: 50 min
Yield: 4
Ingredients: 4 tablespoons Walnuts; 1 tablespoon Lemon juice; 100 grams Yogurt (0.1% fat); Salt; freshly ground Pepper; 1 tablespoon Chopped green onion; 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; 2 tablespoons freshly grated Horseradish; 1 Apple; 150 grams Yogurt (0.1% fat); Salt; freshly ground Pepper; 0.25 teaspoon ground Cumin seeds; 700 grams fresh Vegetables (such as peppers, celery, carrots, kohlrabi)

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Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Ingredients

for

servings

For the nut dip: 4 tablespoons
Walnuts; 1 tablespoon
Lemon juice; 100 grams
Yogurt (0.1% fat); Salt; freshly ground Pepper; 1 tablespoon
Chopped green onion

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 Pepper; ¼ teaspoon
ground Cumin seeds

For the vegetables: 700 grams
fresh Vegetables (such as peppers, celery, carrots, kohlrabi)

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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.