Raw Veggies with Yogurt Dip

Ingredients

• 3 hard-boiled eggs
• 3 Carrots
• 1 kohlrabi
• 2 small beets
• 0.5 white radish
• 2 stalks celery
• 1 cucumber
• 1 yellow bell pepper
• 50 g mixed chopped wild herbs (e.g., sorrel, dandelion, watercress, pimpinella... )
• 200 g yogurt
• 100 g Sour cream
• 2 tbsp oil
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• Sage flower

Instructions

1. 1.

   Peel and finely chop the eggs. Peel the carrots, kohlrabi, beets, and radish. Wash and trim the celery stalks, cucumber, and bell pepper. Cut the vegetables into long, thin sticks.

2. 2.

   Whisk yogurt with sour cream, oil, and lemon juice; season with salt and pepper. Fold in chopped eggs and herbs. Serve the dip sprinkled with sage flowers alongside the vegetable sticks.