Radish and herb curd dip with vegetable sticks

Name: Radish and herb curd dip with vegetable sticks
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 stem(s) Parsley; 1/4 collar Chives; 100 g Low-fat curd; 1 TABLESPOON Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Radishes; 150 g Carrots; 150 g Cucumber; 1/2 Kohlrabi; 2 Grissini bars

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2 stem(s) Parsley
1/4 collar Chives
100 g Low-fat curd
1 TABLESPOON Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Radishes
150 g Carrots
150 g Cucumber
1/2 Kohlrabi
2 Grissini bars

Directions

1
Wash the herbs and shake dry. Pluck the parsley leaves from the stalks and, except for something to garnish, chop and cut the chives into small rolls. Mix curd and milk, season with salt and pepper.
2
Stir in the herbs. Wash and clean the radishes and cut into strips. Fold into the quark except for a little to garnish. Peel and wash the carrots and cut them lengthwise into halves or quarters, depending on their size.
3
Wash and clean the cucumber and cut into strips. Peel kohlrabi and cut into strips. Arrange vegetables in a wide glass or bowl. Fill quark into a bowl, garnish with radishes and parsley.
4
Grissini are delicious with it.