Vegetable plate with two dips
easy
40 mins
40 mins
Ingredients
- 1 collar young carrots (approx. 600 g)
- 1 (approx. 500 g) Celery
- 750 g red and yellow peppers
- 1 (approx. 500 g) Cucumber
- 1 large kohlrabi (500-600 g)
- 1 collar Chives
- 1/2 bunch Parsley
- 500 g Low-fat curd
- 150 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3-4 Garlic cloves
- 60 g green olives stuffed with paprika
- 1 glass (106 ml/ 80 g stripping) Spanish anchovies in salt
- 3-4 Tbsp Lemon juice
- 7-8 TABLESPOONS Olive oil
Directions
- 1
Clean and wash the carrots, celery, peppers, cucumber and kohlrabi. Leave a little green on the carrots and put a few leaves of celery aside for decoration. Cut the celery and cucumber into sticks. Cut the peppers and kohlrabi into slices. For the quark dip, wash the chives and parsley and shake dry.
- 2
Cut the chives into fine rolls, chop the parsley except for a little bit for garnishing. Mix quark, cream and the herbs, except for something to sprinkle. Season with salt and pepper and arrange in a small bowl. Sprinkle with remaining herbs. For the anchovy dip, peel and chop the garlic. Chop the olives as well. Remove the salt from the anchovies, wash and drain the fillets if necessary. Chop the anchovies. Beat the lemon juice, olive oil and a little pepper. Stir in the garlic, chopped olives and anchovies.
- 3
Chop the olives as well. Remove the salt from the anchovies, wash and drain the fillets if necessary. Chop the anchovies. Beat the lemon juice, olive oil and a little pepper. Stir in the garlic, chopped olives and anchovies. Put anchovy dip in a bowl as well. Arrange the sauces with the vegetables on a large plate and garnish with celery green and parsley
- 4
With 10 people:
Nutrition Facts
220 kcal
9 g
15 g
13 g
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