Vegetable plate with quark dips
easy
45 mins
45 mins
Ingredients
- 1 collar Radishes
- 1 Cucumber
- 1 medium zucchini
- 1 red, green and yellow peppers
- 1 Perennial celery
- 1 Kohlrabi
- 1 collar Carrots
- 750 g Low-fat curd
- 200 g Sour cream or crème fraîche
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 Boxes Cress
- 1 Garlic clove
- 7-10 Tbsp a few squirts of Tabasco
- 7-10 Tbsp Chilli powder
- 2 TABLESPOONS Paprika pulp
Directions
- 1
Washing radishes. Clean half of the radishes and grate them coarsely, leave some green on the others. Wash the cucumber and roughly grate 1/4. Cut the rest into sticks. Wash and clean the zucchini and also cut them into sticks.
- 2
Clean, wash and cut the peppers into strips. Celery clean, wash and quarter the stalks. Clean kohlrabi and carrots, leaving some green on the carrots and peel. Cut the kohlrabi into sticks, cut the carrots in half lengthwise.
- 3
Mix curd and sour cream and divide into 3 portions. Mix one portion with the grated radish and season with salt and pepper. Rinse cress, dab dry, cut off with kitchen scissors and sprinkle over the radish quark.
- 4
Mix the second portion with the grated cucumber. Peel garlic, chop very finely and add. Season with salt and pepper. Season the remaining portion of quark with salt, tabasco, chilli and paprika pulp.
- 5
Arrange the vegetables on a plate. Serve dips separately.
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