Vegetable sticks with two dips

Name: Vegetable sticks with two dips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Potatoes; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Cucumber; 3 Carrots; 200 g celery or 1 small kohlrabi; 400 g Tomatoes; 2 Spring onions; 1-2 TABLESPOONS Balsamic vinegar; 1 Garlic clove; 1/2 bunch Parsley; 1 small ripe avocado; 2 TABLESPOONS Quark

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Potatoes
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Cucumber
3 Carrots
200 g celery or 1 small kohlrabi
400 g Tomatoes
2 Spring onions
1-2 TABLESPOONS Balsamic vinegar
1 Garlic clove
1/2 bunch Parsley
1 small ripe avocado
2 TABLESPOONS Quark

Directions

1
Peel and wash the potatoes and cut into eight pieces lengthwise. Fry in a pan in hot oil at medium heat for about 20 minutes. Turn more often. Season with salt and pepper
2
In the meantime clean or peel and wash the vegetables. Cut cucumber, carrots and celery into long sticks
3
For the tomato salsa, dice the tomatoes and cut the spring onions into rings. Season both with salt, pepper and vinegar
4
For the avocado dip, peel and coarsely chop the garlic. Wash and pluck the parsley. Cut avocado in half, stone and peel. Puree everything and mix with quark. Season to taste with salt and pepper. Arrange the vegetable sticks with the dips