Raw food plate with three dips

Name: Raw food plate with three dips
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 100 g Blue cheese; 100 g Schmand; 7-10 Tbsp Cress; 150 g Fresh cream; 4 TABLESPOONS Pesto (from the glass); 4 TABLESPOONS mayonnaise; 4 TABLESPOONS Tomato Ketchup; 1 Garlic clove; 7-10 Tbsp a few drops of Tabasco; 7-10 Tbsp Salt; 1 pinch Sugar; 1/2 bunch Carrots; 1/2 Perennial celery; 1 yellow pepper; 1 Fennel Tuber; 1 collar Radishes; 1/2 Cucumber

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

100 g Blue cheese
100 g Schmand
7-10 Tbsp Cress
150 g Fresh cream
4 TABLESPOONS Pesto (from the glass)
4 TABLESPOONS mayonnaise
4 TABLESPOONS Tomato Ketchup
1 Garlic clove
7-10 Tbsp a few drops of Tabasco
7-10 Tbsp Salt
1 pinch Sugar
1/2 bunch Carrots
1/2 Perennial celery
1 yellow pepper
1 Fennel Tuber
1 collar Radishes
1/2 Cucumber

Directions

1
Mash the blue cheese with a fork. Stir in sour cream. Cut cress leaves from the stalks and sprinkle over the cream. Mix crème fraîche and pesto. For the third dip, mix salad mayonnaise and ketchup.
2
Peel and press the garlic. Flavour with Tabasco, salt and sugar. Peel the carrots, leaving some green. Clean and wash the celery, peppers, fennel and radishes. Cut celery into sticks of about 5 cm length. Cut paprika into strips, fennel into slices. Cut the radishes in half as desired. Wash cucumber thoroughly, cut in half lengthwise and remove seeds. Cut into pieces.
3
Cut celery into sticks of about 5 cm length. Cut paprika into strips, fennel into slices. Cut the radishes in half as desired. Wash cucumber thoroughly, cut in half lengthwise and remove seeds. Cut into pieces. Arrange the vegetables with the three dips on a plate