Spinach-Walnut Dip for Raw Vegetables

Ingredients

• 100 g young spinach leaves
• Salt
• 1 Shallot
• 1 Garlic clove
• 250 g crème fraîche
• ground black pepper
• a pinch freshly grated nutmeg
• 30 g walnut kernels
• 2 kohlrabi
• 4 Carrots

Instructions

1. 1.

   Clean and wash the spinach leaves, then blanch them in salted water for 30 seconds. Drain on a sieve, shock with cold water, and squeeze out excess moisture using kitchen paper before chopping.

2. 2.

   Peel and finely dice the shallot and garlic. Mix the crème fraîche with the chopped spinach, shallot, and garlic. Season with salt, pepper, and nutmeg. Fold in the chopped walnut kernels.