Raw vegetable platter with two sauces

Name: Raw vegetable platter with two sauces
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2-3 TABLESPOONS (40 g) Sunflower seeds; 2-3 Garlic cloves; 2 Federation Parsley (e.g. smooth); 7-8 tablespoons (75 ml) Vegetable broth; 7-8 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, white pepper; 1 TABLESPOON Vinegar (e.g. balsamic vinegar); 150 g Skimmed milk yoghurt; 1/8 l Buttermilk; 4 TABLESPOONS Sea buckthorn juice (e.g. unsweetened); 1-2 TEASPOONS Sugar; 300 g Radish, 250 g carrots; 200 g beetroot; 1-2 (approx. 250 g) Apples; 2 TABLESPOONS Lemon juice

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2-3 TABLESPOONS (40 g) Sunflower seeds
2-3 Garlic cloves
2 Federation Parsley (e.g. smooth)
7-8 tablespoons (75 ml) Vegetable broth
7-8 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, white pepper
1 TABLESPOON Vinegar (e.g. balsamic vinegar)
150 g Skimmed milk yoghurt
1/8 l Buttermilk
4 TABLESPOONS Sea buckthorn juice (e.g. unsweetened)
1-2 TEASPOONS Sugar
300 g Radish, 250 g carrots
200 g beetroot
1-2 (approx. 250 g) Apples
2 TABLESPOONS Lemon juice

Directions

1
Herbal sauce: Roast sunflower seeds without fat, remove. Peel garlic. Wash parsley, pluck off leaves. Finely chop parsley, garlic and half of the sunflower seeds in the universal chopper. Add stock and oil bit by bit until a thick sauce is formed. Season to taste with salt, pepper and vinegar
2
Sea buckthorn sauce: Mix yoghurt, buttermilk and sea buckthorn juice until smooth. Season to taste with sugar if necessary.
3
Peel and wash the vegetables. Cut radish into thin sticks. Grate carrots and beetroot on a household grater. Wash apples, quarter them, remove seeds and cut into coarse sticks. Sprinkle with lemon juice immediately
4
Arrange radish, carrots, beetroot and apples on a plate and sprinkle with the remaining sunflower seeds. Add the two sauces