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🍽️ Crispy Vegetables with Edible Flowers and Three Creamy Dips

553 kcal · 30 min · 4 servings

Ingredients

• 1 handful freshly chopped herbs (e.g. dill, parsley, chives)
• 150 g soft butter
• 1 tbsp freshly chopped chervil
• 2 tbsp daisy flowers
• 100 g quark
• 50 g sour cream
• 2 handfuls wild garlic
• 1 tbsp lemon juice
• 50 ml vegetable oil
• 100 g yogurt
• salt
• 400 g various turnips (e.g. white-red, yellow)
• 2 purple carrots
• 2 kohlrabi
• 2 handfuls various edible flowers (e.g. silverling, horseradish, pepperweed, field mustard, chive blossoms)

Instructions

1. 1. Rinse the herbs under running water.
2. 2. Pat the herbs dry with a kitchen towel.
3. 3. Finely chop the herbs.
4. 4. Mix the chopped herbs with the butter.
5. 5. Take the chervil and the finely chopped daisies.
6. 6. Stir these ingredients with the quark and the sour cream.
7. 7. Rinse the wild garlic under running water.
8. 8. Pat the wild garlic dry with a kitchen towel.
9. 9. Chop the wild garlic coarsely.
10. 10. Puree the wild garlic finely with the lemon juice and the oil.
11. 11. Stir the wild garlic puree into the yogurt.
12. 12. Finally, season all three dips with salt.
13. 13. Wash the vegetables thoroughly.
14. 14. Peel the vegetables if necessary.
15. 15. Remove the inedible parts from the vegetables.
16. 16. Slice the vegetables into thin rounds.
17. 17. Carefully select the edible flowers.
18. 18. Rinse the chive blossoms under running water.
19. 19. Shake the chive blossoms dry.
20. 20. Decoratively arrange the flowers on the plates.
21. 21. Fill each dip into a small bowl.
22. 22. Place the bowls with the dips on the plates.
23. 23. Serve the vegetables with the dips.

Nutrition per serving

• kcal: 553
• Protein: 9 g · Fett/Fat: 49 g · Carbs: 19 g