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🍽️ Crunchy Raw Veggie Platter with Three Homemade Dips

145 kcal · 30 min · 4 servings

Ingredients

• 400 g vegetables (e.g. peppers, carrots, broccoli, cauliflower, kohlrabi)
• 1 red bell pepper
• 1 garlic clove (finely chopped)
• 2 tbsp olive oil
• 8 tbsp vegetable broth
• 1 tbsp tomato paste
• red wine vinegar
• salt
• paprika powder (hot)
• 150 g yogurt
• 0.5 bunch basil
• 1 garlic clove
• 4 tbsp olive oil
• lemon juice
• salt
• pepper (from the mill)
• basil (for garnish)
• 1 apple
• 4 tbsp yogurt
• 2 tbsp sour cream
• 1 tsp turmeric (ground)
• 1 tbsp curry powder
• salt
• cayenne pepper
• parsley (for garnish)

Instructions

1. 1. Wash the vegetables thoroughly under running water.
2. 2. Remove all inedible parts such as stems or hard seeds.
3. 3. Cut the vegetable into your desired shape, for example into sticks, thick slices, or long strips.
4. 4. Wash the bell pepper and cut it in half lengthwise.
5. 5. Remove the seeds and the white pith from the inside of the bell pepper.
6. 6. Dice the bell pepper flesh into small cubes.
7. 7. Heat some olive oil in a pan.
8. 8. Add the diced bell pepper to the hot pan and sauté them briefly.
9. 9. Add finely chopped garlic and tomato paste.
10. 10. Stir everything briefly until it becomes fragrant.
11. 11. Deglaze the mixture with vegetable broth.
12. 12. Cover the pan with a lid.
13. 13. Let the sauce simmer gently over low heat for about 4 minutes.
14. 14. Remove the pan from the heat and roughly puree the sauce using a hand blender or a fork.
15. 15. Season the sauce with vinegar, salt, and paprika powder.
16. 16. Let the sauce cool down completely.
17. 17. Put fresh basil, oil, and a peeled garlic clove into a blender.
18. 18. Blend the ingredients into a smooth paste.
19. 19. Stir the basil paste into the yogurt.
20. 20. Season the yogurt mixture with lemon juice, salt, and black pepper.
21. 21. Garnish the finished dip with a fresh basil leaf.
22. 22. Peel the apple and cut it into four quarters.
23. 23. Remove the core from each apple quarter.
24. 24. Grate the apple flesh finely using a grater.
25. 25. Mix the grated apples with sour cream and yogurt.
26. 26. Add turmeric and curry powder.
27. 27. Finally season the dip with salt and cayenne pepper.
28. 28. Serve the prepared raw vegetable sticks together with the three different dips.

Nutrition per serving

• kcal: 145
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 13 g