Vegetables in wine dough with dip

Name: Vegetables in wine dough with dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green asparagus; 2 Carrots (about 120 g each); 1 (approx. 450 g) Kohlrabi; 2 Courgettes (about 200 g each); 7-10 Tbsp Salt; 150 g Flour; 30 g liquid butter or margarine; 150 ml dry white wine; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Protein (size M); 10 Stem(s) Basil; 10 Stem(s) Chives; 5 Stem(s) Parsley; 250 g Low-fat curd; 1 TABLESPOON Olive oil; 1 l oil for frying

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green asparagus
2 Carrots (about 120 g each)
1 (approx. 450 g) Kohlrabi
2 Courgettes (about 200 g each)
7-10 Tbsp Salt
150 g Flour
30 g liquid butter or margarine
150 ml dry white wine
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Protein (size M)
10 Stem(s) Basil
10 Stem(s) Chives
5 Stem(s) Parsley
250 g Low-fat curd
1 TABLESPOON Olive oil
1 l oil for frying

Directions

1
Wash the asparagus, dab dry and cut off the woody ends. Peel, wash and slice the carrots. Clean and peel the kohlrabi, cut in half crosswise and cut into thin slices.
2
Clean, wash and cut the zucchini into thick slices. Cook kohlrabi, asparagus and carrots one after the other in boiling salted water for 4-6 minutes until al dente and rinse in cold water. Stir flour, fat and white wine until smooth.
3
Season to taste with salt, pepper and nutmeg. Beat the egg whites until stiff and fold into the dough. Heat the oil in a saucepan. Pull the vegetables in portions through the wine dough, fry in the hot oil for about 4 minutes until golden brown.
4
Drain baked vegetables on kitchen paper and keep warm. Wash the herbs, dab dry and chop finely, except for 4 stems of basil. Mix quark with olive oil and herbs, season with salt, pepper and sugar.
5
Arrange vegetables on preheated plates, garnish with basil. Add the herb curd cheese.