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🍽️ Crunchy Raw Vegetables with Creamy Tomato Dip

110 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc
• olive oil 1 tbsp
• tomatoes, chopped 200 g
• salt pinch
• pepper, black ground pinch
• sugar pinch
• Pesto Rosso 2 tsp
• fennel 1 pc
• kohlrabi 1 pc
• pepper, red 1 pc
• radishes 0.5 bunch
• cucumbers 1 pc

Instructions

1. 1. Cut the onions in half and remove the outer skin.
2. 2. Dice the onions very finely.
3. 3. Put the oil in a small pot and heat it over medium heat.
4. 4. Sauté the onions for about 2 minutes until they are soft and translucent.
5. 5. Add the tomatoes to the pot.
6. 6. Season the mixture with salt, pepper, and sugar.
7. 7. Let the sauce simmer gently for 10 to 15 minutes.
8. 8. Puree the sauce with a hand blender or a fork until smooth.
9. 9. Stir the pesto into the sauce.
10. 10. Taste the sauce again and adjust with salt and pepper.
11. 11. Let the finished sauce cool down completely.
12. 12. Wash the vegetables thoroughly under running water.
13. 13. Peel the vegetables if they have a thick skin.
14. 14. Remove the seeds and cut the vegetables into long strips.
15. 15. Cut the radishes in half.
16. 16. Arrange the prepared raw vegetables on a plate.
17. 17. Serve the vegetables together with the cooled tomato dip.

Nutrition per serving

• kcal: 110
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 10 g