Vegetable Sticks with Horseradish Cream

Ingredients

• 400 g mixed vegetables (e.g., cucumber, carrot, kohlrabi, bell pepper, celery stalks, spring onion)
• 2 shallots
• 2 tbsp olive oil
• 100 ml Vegetable broth
• 2 tsp lemon juice
• 1 tsp medium‑spicy mustard
• 0.5 tsp horseradish
• 4 tbsp Sour cream
• Salt
• ground black pepper

Instructions

1. 1.

   Peel and finely chop the shallot; sauté in hot oil, deglaze with broth, cover and steam for 5–7 minutes, then puree finely and let cool. Mix the sour cream with mustard and horseradish, stir in the cooled onion purée, season with lemon juice, salt, and pepper.

2. 2.

   Wash, trim, peel if necessary, and cut the vegetables into thin long sticks. Arrange on a plate with the dip.