Three Types of Vegetable Dips

Ingredients

• 4 tbsp walnut kernels
• 1 tbsp Lemon Juice
• 100 g yogurt
• Salt
• freshly ground pepper
• 1 tbsp chives rolls
• 1 Shallot
• 1 tbsp finely chopped parsley
• 3 sun‑dried tomatoes (in oil)
• 1 tbsp pickled capers
• 3 tbsp vegetable stock
• 1 tsp Mustard
• 1 tbsp red wine vinegar
• 2 tbsp freshly grated horseradish
• 1 apple
• 150 g yogurt
• Salt
• freshly ground pepper
• 0.25 tsp ground cumin
• 700 g fresh vegetables (e.g., bell peppers, celery sticks, carrots, kohlrabi)

Instructions

1. 1.

   Blend nuts with lemon juice and yogurt until fine. Season with salt and pepper, transfer to a bowl and sprinkle with chives.

2. 2.

   Peel and finely chop shallot. Drain tomatoes, finely chop them, set aside some for garnish. Roughly chop capers. Whisk vegetable stock, mustard, vinegar, and 2 tbsp of tomato oil vigorously; season with salt and pepper. Fold in tomatoes, capers, and shallot. Taste again, place in a bowl, and top with diced tomatoes.

3. 3.

   Wash apple, quarter, peel, remove core, cut into chunks. Puree apple pieces finely, mix with horseradish and yogurt, season with salt and pepper. Transfer to a bowl and sprinkle with cumin.

4. 4.

   Wash, clean, peel vegetables and cut into long sticks.

5. 5.

   Serve vegetable sticks with the dips. Fresh bread pairs well.