Vegetable plate with dips

Name: Vegetable plate with dips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 egg (size M); 250 g Cucumber; 1/2 bunch Dill; 1/2 Onion; 1 Garlic clove; 200 g Schmand; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; 3 TABLESPOONS fine medium hot mustard; 2 TABLESPOONS liquid honey; 2 TABLESPOONS White wine vinegar; 50 ml Oil; 1 Beet Cress; 1 pinch Sugar; 1 TEASPOON Mustard seeds; 250 g Iceberg lettuce; 300 g Celery; 12 (approx. 400 g) small bunch carrots; 200 g medieval Gouda cheese; 4 discs (approx. 120 g) brown bread; 7-10 Tbsp Dill flowers and cucumber cubes

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 egg (size M)
250 g Cucumber
1/2 bunch Dill
1/2 Onion
1 Garlic clove
200 g Schmand
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
3 TABLESPOONS fine medium hot mustard
2 TABLESPOONS liquid honey
2 TABLESPOONS White wine vinegar
50 ml Oil
1 Beet Cress
1 pinch Sugar
1 TEASPOON Mustard seeds
250 g Iceberg lettuce
300 g Celery
12 (approx. 400 g) small bunch carrots
200 g medieval Gouda cheese
4 discs (approx. 120 g) brown bread
7-10 Tbsp Dill flowers and cucumber cubes

Directions

1
Boil the egg in boiling water for about 10 minutes. Quench under cold water and let it cool down. Wash cucumber, dab dry and grate approx. 50 g. Wash the dill, dab dry and cut finely, except for a little bit for garnishing.
2
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Peel and chop the egg. Mix sour cream, olive oil, grated cucumber, onion, garlic, dill and egg, except for something to sprinkle.
3
Season to taste with salt, pepper and lemon juice. For the mustard-cress dip, mix mustard, honey and vinegar. Gradually add the oil. Cut the cress from the bed except for a little bit for garnishing and stir into the sauce.
4
Season to taste with salt, pepper and sugar. Roast mustard seeds in a pan without fat and let them cool down. Arrange sauces in small bowls. Sprinkle mustard sauce with mustard seeds and cress. Garnish the sour cream dip with the rest of the egg, dill pennant or dill blossom and small cucumber cubes as desired.
5
Clean and wash lettuce, celery and carrots. Cut the celery into pieces of about 8 cm length. Leave carrots whole, cut iceberg lettuce into slices. Cut the rest of the cucumber diagonally into slices.
6
Cut Gouda into sticks. Cut bread into bite-sized pieces. Arrange vegetables, cheese and bread on a large plate. Possibly put a dip on the plate. Add the other dip separately.