Marinated vegetables with herb dip

Name: Marinated vegetables with herb dip
Yield: 4
Ingredients: 350 g Carrots; 300 g Celeriac; 500 g Broccoli; 1 (approx. 350 g) Fennel Tuber; 1 walnut-sized piece; 7-10 Tbsp fresh ginger; 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Honey; 1 collar mixed herbs (e.g. chervil, parsley; 7-10 Tbsp balm and coriander); 250 g Low-fat curd; 150 g ripened cream; 5 TABLESPOONS white balsamic vinegar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

350 g Carrots
300 g Celeriac
500 g Broccoli
1 (approx. 350 g) Fennel Tuber
1 walnut-sized piece
7-10 Tbsp fresh ginger
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Honey
1 collar mixed herbs (e.g. chervil, parsley
7-10 Tbsp balm and coriander)
250 g Low-fat curd
150 g ripened cream
5 TABLESPOONS white balsamic vinegar

Directions

1
Clean, peel and wash the carrots and celery. Cut both into small pieces. Clean, wash and cut broccoli into florets. Clean, wash and halve the fennel and put the tender fennel green aside. Cut the fennel into slices.
2
Peel and finely chop the ginger.
3
Heat 2-3 tablespoons of oil in a large frying pan or a wide saucepan. Brown the carrots and celery in it. Steam ginger, fennel and broccoli for about 2 minutes. Season with salt, pepper and honey. Add approx. 200 ml water.
4
Bring to the boil, cover and stew for 8-10 minutes.
5
Wash herbs. Set aside a little bit for garnishing, chop the rest finely. Mix curd, sour cream and herbs. Season to taste with salt and pepper. Garnish with remaining herbs. Stir vinegar and 2 tablespoons of oil into the vegetables.
6
Season vegetables to taste and let them stand for at least 30 minutes. Chop the fennel green finely and sprinkle over the vegetables. Add the herb dip. Wholemeal baguettes taste good with it.