Vegetable sticks with three different dips

Name: Vegetable sticks with three different dips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 400-500 green asparagus; 7-10 Tbsp salt, white pepper; 1-2 (approx. 500 g) Kohlrabi; 1 bundle (approx. 500 g) Carrots; 1 (approx. 400 g) Radish; 1 Cucumber; 1 red pepper; 1 small perennial plant; 7-10 Tbsp Celery; 4 medium-sized tomatoes; 1 collar Radishes; 300 g Whole milk yoghurt; 5 TABLESPOONS Tomato Ketchup; 3 TSP Horseradish 2 tablespoons sesame seeds (a. d. glass); 1 can(s) (425 ml) Apricots; 200 g light salad cream; 4 TABLESPOONS medium hot mustard; 300 g Soured milk; 50 g blue cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

400-500 green asparagus
7-10 Tbsp salt, white pepper
1-2 (approx. 500 g) Kohlrabi
1 bundle (approx. 500 g) Carrots
1 (approx. 400 g) Radish
1 Cucumber
1 red pepper
1 small perennial plant
7-10 Tbsp Celery
4 medium-sized tomatoes
1 collar Radishes
300 g Whole milk yoghurt
5 TABLESPOONS Tomato Ketchup
3 TSP Horseradish 2 tablespoons sesame seeds (a. d. glass)
1 can(s) (425 ml) Apricots
200 g light salad cream
4 TABLESPOONS medium hot mustard
300 g Soured milk
50 g blue cheese

Directions

1
Wash the asparagus and cut the ends off generously or peel the lower third of the stalks. Asparagus in
2
boiling, slightly salted water for about 5 minutes. Quench and cut in half. Cover the asparagus with a damp cloth
3
Peel or clean and wash the vegetables. Cut kohlrabi, carrots, radish, cucumber, paprika and celery into sticks.
4
Tomato-yoghurt dip: Stir yoghurt, ketchup and horseradish until smooth. Season to taste with salt and pepper
5
Apricot mustard dip: Roast sesame seeds in a pan without fat. Leave to cool. Drain and puree the apricots. Mix with salad cream and mustard. Stir in and season to taste
6
Blue cheese dip: Stir soured milk until smooth. Crumble cheese finely and stir in. Season to taste. Arrange everything