Vegetable chips with three different dips

Name: Vegetable chips with three different dips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small apple; 200 g Schmand; 7-10 Tbsp Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 small pepper; 100 g Double cream cream cheese; 75 g Skimmed milk yoghurt; 7-10 Tbsp Noble sweet paprika; 1/2 bunch Parsley and Dill; 250 g Low-fat curd; 75 ml Milk; 1 (approx. 200 g) Tuber Beetroot; 1 large carrot; 1 large parsley root; 200 g Celeriac; 1 l oil for frying

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small apple
200 g Schmand
7-10 Tbsp Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 small pepper
100 g Double cream cream cheese
75 g Skimmed milk yoghurt
7-10 Tbsp Noble sweet paprika
1/2 bunch Parsley and Dill
250 g Low-fat curd
75 ml Milk
1 (approx. 200 g) Tuber Beetroot
1 large carrot
1 large parsley root
200 g Celeriac
1 l oil for frying

Directions

1
Wash the apple, quarter it, cut out the core. Cut quarter into small cubes. Mix sour cream, season with curry, salt, pepper and sugar. Fold in apple. Clean, wash and chop the peppers.
2
Mix cream cheese and yoghurt. Season to taste with salt, pepper and paprika. Fold in paprika. Wash herbs, pluck leaves and flags from the stalks and puree. Mix quark and milk.
3
Season to taste with salt, pepper and sugar. Fold in herbs. Arrange dips in bowls. Peel vegetables and cut into thin slices. Heat oil in a deep fryer or pot to 175 °C. Fry the vegetables in it in portions.
4
vegetable chips to go with the dips.