Baked Vegetable Sticks with Dip

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 and clean carrots and zucchini, peel the carrot. Grate both vegetables finely. Place in a bowl, season with salt and pepper.

2. 2.

   Add butter to a mixing bowl and whisk with hand mixer until creamy.

3. 3.

   Gradually add flour, baking powder, milk and vegetable grating, folding into batter.

4. 4.

   Roll out dough on floured surface with rolling pin. Cut into 20 strips about 3 cm wide and 15 cm long.

5. 5.

   With hands twist from ends in opposite directions to create spirals.

6. 6.

   Line a baking sheet with parchment paper and lay sticks on it. Separate egg; lightly whisk yolk in a cup and brush sticks with it (reserve whites for other use).

7. 7.

   Sprinkle coarse sea salt over sticks and bake in preheated oven at 225 °C (fan: 200 °C, gas: level 3‑4) on middle rack about 15 minutes.

8. 8.

   Meanwhile wash parsley and chives, shake dry. Pick off parsley leaves and finely chop; cut chives into rings.

9. 9.

   Whisk herbs with yogurt until smooth. Remove sticks from oven, let cool ~10 minutes, serve with yogurt dip.