Raw vegetables with yoghurt dip

Name: Raw vegetables with yoghurt dip
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1/2 red pepper (125 g); 150 g Cucumber; 1/2 (175 g) Kohlrabi; 2 (approx. 120 g) Carrots; 2 stalks of chives; 1 Stalk parsley; 2 tablespoons (20 g each) low-fat yoghurt; 3 tablespoons (30 g each) Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3 discs (12 g each) round rye crispbread

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1/2 red pepper (125 g)
150 g Cucumber
1/2 (175 g) Kohlrabi
2 (approx. 120 g) Carrots
2 stalks of chives
1 Stalk parsley
2 tablespoons (20 g each) low-fat yoghurt
3 tablespoons (30 g each) Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3 discs (12 g each) round rye crispbread

Directions

1
Halve the peppers and remove the seeds. Wash the paprika and cucumber and dab dry. Peel kohlrabi and carrots, but do not remove the tender little leaves of the kohlrabi. Cut carrot and cucumber into sticks.
2
Cut the bell peppers into strips and the kohlrabi into slices. Wash the herbs and dab dry. Cut chives into thin rolls, chop parsley leaves finely. Mix herbs, quark and yoghurt and season with salt, pepper and paprika powder.
3
Serve vegetable sticks with the dip and crisp bread.