Vegetables with Three Dips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the nut dip
- 4 Tbsps Walnut
- 1 Tbsp lemon juice
- 100 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- 1 Tbsp scallions
- For the tomato dip
- 1 shallot
- 1 Tbsp finely chopped parsley
- 3 dried Tomatoes (in oil)
- 1 Tbsp pickled Caper
- 3 Tbsps vegetable stock
- 1 tsp Mustard
- 1 Tbsp Red wine vinegar
- For the horseradish dip
- 2 Tbsps freshly grated Horseradish
- 1 Apple
- 150 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- ¼ tsp 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.
