Quark dips with vegetable plate
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 1 collar Radishes
- 1 Cucumber
- 1 red, green and yellow peppers
- 1 medium zucchini
- 1 Perennial celery
- 1 Kohlrabi
- 1 collar Carrots
- 750 g Low-fat curd
- 200 g Sour cream or crème fraîche
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 Boxes Cress
- 1 Garlic clove
- 7-10 Tbsp a few drops of Tabasco
- 7-10 Tbsp Chilli powder
- 2 TABLESPOONS Paprika pulp
Directions
- 1
Wash the radishes, leave half of them to stand a little green. Clean the remaining radishes and grate them coarsely. Wash the cucumber and grate 1/4 coarsely. Cut the rest into sticks. Clean and wash the rest of the vegetables and cut them into strips.
- 2
Mix curd and sour cream and divide into 3 portions. Mix one portion with the radish shavings and season with salt and pepper. Rinse the cress, dab dry, cut off briefly with kitchen scissors and sprinkle over the quark.
- 3
Mix the second portion with the cucumber shavings. Peel garlic, chop very finely and add. Season with salt and pepper. Season the remaining quark mixture with salt, tabasco, chilli powder and paprika pulp.
- 4
Arrange the vegetables on a plate and serve with the dips.
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