Vegetables with dip

Name: Vegetables with dip
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 2-3 Eggs (size M); 300 g Carrots; 2 (approx. 400 g) red peppers; 1/2 (approx. 350 g) Cauliflower; 1/2 (300 g) Celery; 300 g Cucumber; 250 g cherry tomatoes; 2 Gherkins (jar; approx. 80 g); 1/2 bunch Chives; 400 g sour cream; 400 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

2-3 Eggs (size M)
300 g Carrots
2 (approx. 400 g) red peppers
1/2 (approx. 350 g) Cauliflower
1/2 (300 g) Celery
300 g Cucumber
250 g cherry tomatoes
2 Gherkins (jar; approx. 80 g)
1/2 bunch Chives
400 g sour cream
400 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Pierce the eggs, put them in plenty of boiling water and boil them hard for 10 minutes. Quench eggs cold and let them cool down. Clean, wash and drain the carrots, peppers, cauliflower and celery. Wash cucumber and cherry tomatoes and dab dry. Cut the carrots, peppers, cucumber and celery into sticks.
2
Cut cauliflower into small florets. Dice gherkin very finely. Wash chives, shake dry and cut into small rolls. Mix sour cream, sour cream and chives. Peel and chop the eggs. Stir eggs and gherkin into the cream. Season with salt, pepper and possibly some cucumber stock. Pour into a bowl. Arrange the vegetables on a large plate.
3
Peel and chop the eggs. Stir eggs and gherkin into the cream. Season with salt, pepper and possibly some cucumber stock. Pour into a bowl. Arrange the vegetables on a large plate. Add dip