Waldorf cream

Name: Waldorf cream
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 100 g Walnut kernels; 250 g Celery; 2 Apples (approx. 350 g); 2 TABLESPOONS Lemon juice; 300 g Whole milk yoghurt; 250 g light salad cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Great alternative to remoulade: the light yoghurt dip with chopped walnuts, celery and apple pieces is served with fillet and roast platters

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

100 g Walnut kernels
250 g Celery
2 Apples (approx. 350 g)
2 TABLESPOONS Lemon juice
300 g Whole milk yoghurt
250 g light salad cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Roughly chop the nuts. Clean, wash and finely chop the celery. Chop celery green finely. Wash, quarter, core and finely dice apples. Sprinkle with lemon juice.
2
Mix yoghurt and salad cream. Season with salt, pepper and 1 pinch of sugar. Stir in apples, nuts, celery and celery greens. Season again with salt and pepper.