Vegetables with dip and drink
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 1 pickled cucumber
- 1 Garlic clove
- 2 medium-sized tomatoes
- 2 stem(s) Dill
- 250 g Low-fat curd
- 150 g Skimmed milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g baby turnips
- 500 g Broccoli
- 7-10 Tbsp grated rind of 1 untreated lemon
- 750 g Apples
- 750 g Carrots
- 200 g Celery
- 5 TABLESPOONS Lemon juice
Directions
- 1
For the dip, wash and coarsely grate the cucumber. Peel garlic and crush finely. Wash, quarter, seed and dice the tomatoes. Wash and chop the dill. Mix prepared ingredients, quark and yoghurt and season with salt and pepper.
- 2
Leave covered to draw. Meanwhile peel and wash the turnips. Clean and wash the broccoli and cut into florets. Cook in boiling salted water with lemon peel for 12-15 minutes. In the meantime, wash apples for the drink, remove seeds in quarters.
- 3
Clean and wash the carrots and celery stalks. Put celery green aside. Juice the vegetables and apples in the juice centrifuge. Add lemon juice. Garnish with celery green. Season dip again and arrange on a plate with the vegetables.
- 4
Add juice.
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