Raw vegetables with three dips

Name: Raw vegetables with three dips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 500 green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 (approx. 500 g) Kohlrabis; 1 bundle (approx. 500 g) Carrots; 1 (approx. 400 g) Radish; 1 Cucumber; 1 red pepper; 1 Perennial celery; 1 collar Radishes; 4 medium-sized tomatoes; 300 g Whole milk yoghurt; 5 TABLESPOONS Tomato Ketchup; 3 TSP Horseradish (from the jar); 1 can(s) (425 ml; 250 g by weight) Apricots; 200 g light salad cream; 4 TABLESPOONS medium hot mustard; 2 TABLESPOONS white sesame; 300 g Soured milk; 50 g blue cheese (e.g. Dana-blue)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

500 green asparagus
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 (approx. 500 g) Kohlrabis
1 bundle (approx. 500 g) Carrots
1 (approx. 400 g) Radish
1 Cucumber
1 red pepper
1 Perennial celery
1 collar Radishes
4 medium-sized tomatoes
300 g Whole milk yoghurt
5 TABLESPOONS Tomato Ketchup
3 TSP Horseradish (from the jar)
1 can(s) (425 ml; 250 g by weight) Apricots
200 g light salad cream
4 TABLESPOONS medium hot mustard
2 TABLESPOONS white sesame
300 g Soured milk
50 g blue cheese (e.g. Dana-blue)

Directions

1
Wash the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for about 10 minutes. Drain, quench, halve and cover with a damp cloth
2
Peel and wash kohlrabi, carrots and radish. Wash the cucumber. Cut vegetables into sticks. Clean and wash the bell peppers and celery and cut them into sticks as well. Clean and wash radishes. Wash and cut tomatoes into six.
3
Stir yoghurt, ketchup and horseradish until smooth. Season dip with salt and pepper. Drain the apricots. Puree in a tall mixing bowl. Mix with salad cream and mustard. Roast sesame seeds in a pan without fat. Cool and stir into the apricot dip. Season to taste with salt and pepper. Stir soured milk until smooth. Crumble cheese finely and stir in. Season to taste with salt and pepper. Fill dips into small bowls.
4
Cool and stir into the apricot dip. Season to taste with salt and pepper. Stir soured milk until smooth. Crumble cheese finely and stir in. Season to taste with salt and pepper. Fill dips into small bowls. Arrange vegetables according to colour if necessary. Add dips