Two kinds of dips with vegetables

Name: Two kinds of dips with vegetables
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 6 red peppers; 2 yellow peppers; 1 Vegetable Onion; 100 ml White wine vinegar; 2 TABLESPOONS demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp ground chili; 2 TABLESPOONS Tomato ketchup; 300 g Fresh cream; 1/2 Bag of onion soup gourmet style; 500 g Carrots; 1 Cucumber; 1 Perennial celery

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

6 red peppers
2 yellow peppers
1 Vegetable Onion
100 ml White wine vinegar
2 TABLESPOONS demerara sugar
7-10 Tbsp Salt
7-10 Tbsp ground chili
2 TABLESPOONS Tomato ketchup
300 g Fresh cream
1/2 Bag of onion soup gourmet style
500 g Carrots
1 Cucumber
1 Perennial celery

Directions

1
Clean and wash the peppers. Finely dice 3 red peppers. Peel and dice the vegetable onion. Cook the diced peppers and onion, vinegar and sugar in a closed pot for about 20 minutes. Season to taste with salt, ground chilli and ketchup. For the second dip mix crème fraîche and onion soup powder. Cut the remaining peppers into long strips. Peel and wash the carrots. Wash the cucumber and cut into diagonal slices. Clean and wash the celery. Arrange pepper strips, carrots, cucumber slices and celery sticks on a plate. Serve with the dips. Serve with crissini, puff pastry sticks and Chinese crackers
2
Plate: Siebers Präsente
3
Small bowl: Pillivuyt