Cold vegetable plate with kefir and soured milk dip
easy
40 mins
40 mins
Ingredients
- 1 petite betterave tubéreuse
- 2 Eggs
- 1/2 Head Cauliflower
- 2 large or 4 small savoy cabbage leaves
- 2 TABLESPOONS Alfalfa sprouts
- 1/2 Perennial celery
- 1 red pepper
- 1 Chicory
- 500 g kefir (3.5%)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Garlic clove
- 1 collar Chives
- 1 washer Pumpernickel
- 500 g Soured milk
- 7-10 Tbsp (1,5%)
Directions
- 1
For the kefir dip, wash beetroot and cook for 30 minutes in boiling water. Boil the eggs for ten minutes in boiling water, quench, peel and chop. Clean and wash the cauliflower, divide into florets and cut them into thin slices.
- 2
Blanch for two minutes in boiling salted water, quench and drain. Wash the savoy cabbage leaves and blanch for five minutes, rinse in cold water and drain. Cut the leaves in half along the stem and roll them up.
- 3
Put alfalfa sprouts in a sieve, rinse and drain. Clean and wash the celery, peppers and chicory. Cut the bell peppers into strips. Cut the celery into large pieces (pulling threads if necessary).
- 4
Divide the chicory into individual leaves. Arrange the prepared vegetables on a plate. Peel the cooked beetroot, dice finely and mix with the egg and kefir. Season to taste with salt and pepper. For the sour milk dip, peel the garlic and crush it in a garlic press.
- 5
Wash the chives and cut into fine rings. Mix garlic, chives, crumbled pumpernickel and soured milk. Season to taste with salt and pepper.
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