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Raw vegetables with dip

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Ingredients for 4 servings:

  • 2 stalk(s) Celery
  • 2 zucchinis
  • 1 bell pepper(s), red
  • ½ cucumber(s)
  • 4 carrots
  • 2 chicory
  • 80 g light cream
  • 2 tbsp lemon juice
  • 2 tbsp horseradish, freshly grated
  • 1 tsp honey
  • Sea salt and pepper
  • 2 tbsp freshly chopped herbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and trim the vegetables, peel the carrots, and deseed the peppers. Cut the vegetables into thin strips. Halve the chicory lengthwise and remove the bitter stalk. Separate the leaves into individual pieces. For the dip, whisk the crème légère and lemon juice until smooth. Stir in the horseradish and honey. Season with salt and pepper and sprinkle with herbs. Approx. 172 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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