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🍽️ Crispy Oven Vegetable Spirals with Herb Yogurt

192 kcal · 30 min · 4 servings

Ingredients

• 80 g small carrots (1 small carrot)
• 80 g zucchini (0.5 zucchini)
• salt
• pepper
• 100 g butter (room temperature)
• 280 g flour (Type 1050)
• 1 tsp baking powder
• 100 ml milk (1.5% fat)
• 1 egg yolk
• coarse sea salt
• 0.5 bunch parsley
• 0.5 bunch chives
• 150 g yogurt (1.5% fat)

Instructions

1. 1. Wash the carrot and the zucchini thoroughly.
2. 2. Peel the carrot.
3. 3. Grate the carrot and the zucchini finely.
4. 4. Place the vegetables in a bowl.
5. 5. Season the vegetables with salt and pepper.
6. 6. Place the butter in a mixing bowl.
7. 7. Beat the butter with a hand mixer until creamy.
8. 8. Add the flour to the butter gradually.
9. 9. Add the baking powder to the butter gradually.
10. 10. Add the milk to the butter gradually.
11. 11. Add the grated vegetables to the butter gradually.
12. 12. Fold all ingredients gently until a dough forms.
13. 13. Dust a work surface with flour.
14. 14. Roll out the dough on the floured surface with a rolling pin.
15. 15. Cut the dough into 20 strips.
16. 16. Each strip should be about 3 cm wide and 15 cm long.
17. 17. Take a dough strip in your hand.
18. 18. Gently twist the ends of the strip in opposite directions.
19. 19. Place the resulting spiral on a baking sheet lined with baking paper.
20. 20. Repeat this with all dough strips.
21. 21. Separate an egg into yolk and white.
22. 22. Lightly whisk the egg yolk in a small cup.
23. 23. Brush the dough spirals with the egg yolk.
24. 24. Sprinkle coarse sea salt over the spirals.
25. 25. Preheat the oven to 225 °C (Fan: 200 °C, Gas: Level 3-4).
26. 26. Place the baking sheet on the middle rack.
27. 27. Bake the spirals for about 15 minutes.
28. 28. Wash the parsley and the chives.
29. 29. Shake the herbs dry.
30. 30. Pluck the leaves from the parsley.
31. 31. Finely chop the parsley leaves.
32. 32. Cut the chives into small rings.
33. 33. Place the chopped herbs in a small bowl.
34. 34. Add the yogurt to the herbs.
35. 35. Stir the mixture until smooth.
36. 36. Remove the spirals from the oven.
37. 37. Let the spirals cool for about 10 minutes.
38. 38. Serve the spirals with the yogurt dip.

Nutrition per serving

• kcal: 192
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 21 g