Vegetable plate with curd-celery dip

Name: Vegetable plate with curd-celery dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2-3 Stalks of celery (approx. 150 g); 1/2 bunch Parsley and Dill; 400 g Low-fat curd; 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Broccoli; 4 (approx. 400 g) big tomatoes; 2 (approx. 400 g) Courgette; 4 discs (approx. 80 g) Turkey slices filled with herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2-3 Stalks of celery (approx. 150 g)
1/2 bunch Parsley and Dill
400 g Low-fat curd
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Broccoli
4 (approx. 400 g) big tomatoes
2 (approx. 400 g) Courgette
4 discs (approx. 80 g) Turkey slices filled with herbs

Directions

1
Clean and wash the celery and cut the stalks into fine slices. Put leaf green aside for garnishing. Wash parsley and dill, dab dry and chop finely. Stir curd and milk until creamy.
2
Stir in chopped herbs and celery, except for a tablespoon. Season to taste with salt and pepper and place in a bowl. Sprinkle with the rest of the celery. Clean and wash the broccoli and divide into florets.
3
Steam for eight to ten minutes in little boiling salted water. Quench cold, drain and let it cool down. Clean and wash the tomatoes and zucchini. Cut tomatoes into slices, zucchini into sticks.
4
Arrange broccoli, tomatoes, courgettes and turkey on a plate. Garnish with celery green. Serve with curd dip.