Vegetable sticks with two different dips

Name: Vegetable sticks with two different dips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 discs (à 45 g) deep-frozen puff pastry; 750 g Tomatoes; 3 medium-sized onions; 150 g Gherkins; 1 TABLESPOON Oil; 150 ml Red wine vinegar; 30 g brown sugar + something to taste; 2 TEASPOONS Mustard seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g green olives without stone; 75 g black olives without stone; 7 Stem(s) Thyme; 1 small clove of garlic; 500 g Greek yoghurt (10% fat); 7-10 Tbsp Poppy; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Caraway seeds; 2 Federation baby carrots; 1 red pepper; 2 yellow pepper; 1 Cucumber; 1 Kohlrabi; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2 discs (à 45 g) deep-frozen puff pastry
750 g Tomatoes
3 medium-sized onions
150 g Gherkins
1 TABLESPOON Oil
150 ml Red wine vinegar
30 g brown sugar + something to taste
2 TEASPOONS Mustard seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g green olives without stone
75 g black olives without stone
7 Stem(s) Thyme
1 small clove of garlic
500 g Greek yoghurt (10% fat)
7-10 Tbsp Poppy
7-10 Tbsp coarse sea salt
7-10 Tbsp Caraway seeds
2 Federation baby carrots
1 red pepper
2 yellow pepper
1 Cucumber
1 Kohlrabi
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Wash, clean and chop the tomatoes. Peel and finely chop the onions. Cut cucumbers into small cubes. Heat oil in a pot.
2
Sauté the onions for 1-2 minutes. Add tomatoes, vinegar, brown sugar, mustard seeds and cucumber cubes. Bring to the boil and cook over medium heat for about 20 minutes until everything thickens a little. Stir occasionally.
3
Season to taste with salt, pepper and possibly some sugar. Let it cool down. Chop the olives finely. Wash thyme, shake dry and chop the leaves of 6 stalks coarsely. Peel garlic and press it through a garlic press.
4
Mix garlic, yoghurt, chopped thyme and olives and season with salt and pepper. Pour olive dip into a bowl and garnish with thyme. Place puff pastry slices on top of each other and roll out thinly on a floured work surface.
5
Cut puff pastry with a serrated pastry wheel into strips about 1 cm thick and brush with cold water. Sprinkle the puff pastry with poppy seeds, sea salt and caraway seeds. Turn the strips against each other and place them on 2 baking trays lined with baking paper.
6
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until golden brown. In the meantime, peel and clean the carrots, leaving 1 cm of carrot green.
7
Wash the carrots and cut them in half lengthwise. Halve the peppers, clean, wash and cut into strips. Cucumber wash, clean and halve. Cut cucumber halves into slices. Peel kohlrabi and cut into slices.
8
Serve vegetables and puff pastry sticks with the two dips.