Young vegetables with fine dips

Name: Young vegetables with fine dips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 300 g Tomatoes; 1 potty Basil; 2 Onions; 4 TABLESPOONS Balsamic Vinegar; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Olive oil; 1 Garlic clove; 300 g Whole milk yoghurt; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 1/2 medium-sized apple; 150 g Salad Mayonnaise; 150 g clotted cream; 2 1/2 TABLESPOONS medium hot mustard; 2 stem(s) Parsley; 1/2 bunch Chives; 1/2 bunch Dill; 1 potty Chervil; 6-8 TABLESPOONS mild herb vinegar; 6 TABLESPOONS Salad Oil; 500 g white and green asparagus; 1 bundle (approx. 500 g) small carrots; 2 Federation Spring onions; 500 g Kohlrabi; 1 Perennial celery; 7-10 Tbsp Lemon julienne and lemon pepper; 7-10 Tbsp Lemon slices and herbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

300 g Tomatoes
1 potty Basil
2 Onions
4 TABLESPOONS Balsamic Vinegar
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Olive oil
1 Garlic clove
300 g Whole milk yoghurt
1-2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
1/2 medium-sized apple
150 g Salad Mayonnaise
150 g clotted cream
2 1/2 TABLESPOONS medium hot mustard
2 stem(s) Parsley
1/2 bunch Chives
1/2 bunch Dill
1 potty Chervil
6-8 TABLESPOONS mild herb vinegar
6 TABLESPOONS Salad Oil
500 g white and green asparagus
1 bundle (approx. 500 g) small carrots
2 Federation Spring onions
500 g Kohlrabi
1 Perennial celery
7-10 Tbsp Lemon julienne and lemon pepper
7-10 Tbsp Lemon slices and herbs

Directions

1
For the tomato vinaigrette, wash the tomatoes, cut them in half, remove the seeds and cut into fine cubes. Wash the basil, dab dry and cut into fine strips, except for a few leaves for garnishing. Peel and finely dice 1 onion. Mix balsamic, white wine vinegar, salt and pepper. Beat olive oil into it and add tomatoes, onion and basil. For the yoghurt-lemon dip, peel the garlic and press through a garlic press. Mix with yoghurt, lemon juice and peel.
2
Season to taste with a little salt and pepper. For the mustard dip, peel the remaining onion and dice finely. Peel, core and grate apple. Mix mayonnaise, sour cream, onion, apple and mustard. Season to taste with salt. For the herb vinaigrette, wash parsley, chives, dill and chervil and dab dry. Chop the herbs. Mix herb vinegar, 2 tablespoons of water, a little salt and pepper. Whip the oil into it and add the herbs. Put the dips in a cool place. Wash the asparagus and cut off the woody ends. Peel the asparagus and cook in boiling salted water for about 15 minutes. Drain and let cool off.
3
Mix herb vinegar, 2 tablespoons of water, a little salt and pepper. Whip the oil into it and add the herbs. Put the dips in a cool place. Wash the asparagus and cut off the woody ends. Peel the asparagus and cook in boiling salted water for about 15 minutes. Drain and let cool off. Cut the green parts of the carrots to 1 cm. Wash and peel the carrots thoroughly. Spring onions, kohlrabi and celery should also be cleaned and washed. Leave the spring onions whole, cut the celery into pieces of about 10 cm and the kohlrabi into slices. Arrange the vegetables on a large plate and garnish with lemon slices and herbs as desired. Sprinkle yoghurt dip with lemon julienne and lemon pepper. Serve dips with the vegetables
4
Cut the green parts of the carrots to 1 cm. Wash and peel the carrots thoroughly. Spring onions, kohlrabi and celery should also be cleaned and washed. Leave the spring onions whole, cut the celery into pieces of about 10 cm and the kohlrabi into slices. Arrange the vegetables on a large plate and garnish with lemon slices and herbs as desired. Sprinkle yoghurt dip with lemon julienne and lemon pepper. Serve dips with the vegetables