Raw Vegetable Plate with Carrot Dip

Ingredients

• 1.2 kg mixed vegetables (washed, cleaned e.g., 1 cucumber sliced, sugar snap peas)
• 400 g Carrots
• 1 tbsp butter
• 200 ml broth
• Salt
• Pepper (freshly ground)
• 2 tsp Curry powder
• 2 tbsp Sour cream
• cumin seeds
• Sea salt
• parsley

Instructions

1. 1.

   Peel the carrots, slice them and sauté in hot butter. Add broth, season with salt, pepper, and curry, cover and simmer for about 10 minutes, then roughly puree.

2. 2.

   Stir in crème fraîche and adjust seasoning. Transfer to a bowl, sprinkle with cumin seeds and sea salt, and garnish with a parsley leaf.