Fried vegetables with yoghurt dip

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean broccoli and moulds. Peel carrots. Wash vegetables. Divide broccoli into small florets, cut carrots diagonally into pieces about 3 cm long. Bring a pot of salted water to the boil. Add the carrot pieces and cook for 5 minutes.

2. 2

   After 3 minutes add broccoli florets and cook. Drain the vegetables on a sieve. In the meantime, clean and wash the mushrooms. Mix egg yolk and 1/2 litre cold water. Add the flour and whisk to a smooth dough.

3. 3

   Mix yoghurt and crème fraîche. Wash the herbs, dab dry, chop and add to the yoghurt. Season to taste with salt and pepper. Heat the oil in a pan or pot with a high rim. Spoon the vegetable pieces onto a fork, dip them into the dough and fry them in the hot oil for 3-5 minutes until golden brown.

4. 4

   Put only so many pieces of vegetables in it that they do not touch each other. Arrange the fried vegetables on a plate and garnish with parsley. Add the yoghurt dip extra.