Vegetables with dip

Name: Vegetables with dip
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 2 Cucumbers (350 g each); 2 Kohlrabi (about 150 g each); 1 bundle (approx. 500 g) Carrots; 3 colourful peppers (approx. 250 g each); 1 celery (about 500 g each); 1/2 bunch Dill and parsley; 500 g Low-fat curd; 250 g Salad mayonnaise (50 % fat); 4 TABLESPOONS Salsa sauce; 2 TABLESPOONS Honey; 2 TABLESPOONS medium hot mustard; 1 package (125 g) Crunchy cheese sticks; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

2 Cucumbers (350 g each)
2 Kohlrabi (about 150 g each)
1 bundle (approx. 500 g) Carrots
3 colourful peppers (approx. 250 g each)
1 celery (about 500 g each)
1/2 bunch Dill and parsley
500 g Low-fat curd
250 g Salad mayonnaise (50 % fat)
4 TABLESPOONS Salsa sauce
2 TABLESPOONS Honey
2 TABLESPOONS medium hot mustard
1 package (125 g) Crunchy cheese sticks
7-10 Tbsp wooden skewers

Directions

1
Wash cucumbers, dab dry, cut into finger-wide slices and skewer. Peel kohlrabi, cut into strips and skewer. Peel carrots, leave some green and wash.
2
Clean, wash and cut the peppers into routes. Also put them on skewers. Wash the celery and cut into pieces of about 15 cm. Wash herbs, dab dry and chop except for some dill.
3
Mix the quark and mayonnaise. Divide into 3 portions. Mix one portion with salsa sauce. Stir herbs into the second portion and mix third portion with honey and mustard. Arrange vegetables in tall glasses.
4
Pour sauces into small bowls. Garnish mustard-honey sauce with dill tips. Serve with cheese sticks.