Vegetables and Edible Flowers with Dips

Ingredients

• 1 handful freshly chopped herbs (e.g., dill, parsley, chives)
• 150 g soft butter
• 1 tbsp freshly chopped sorrel
• 2 tbsp dandelion flower petals
• 100 g quark
• 50 g sour cream
• 2 handful wild garlic
• 1 tbsp Lemon Juice
• 50 ml plant oil
• 100 g yogurt
• Salt
• 400 g assorted beetroot (e.g., white-red, yellow)
• 2 purple carrots
• 2 kohlrabi
• 2 handful assorted edible flowers (e.g., silverweed, horseradish, barberry, mustard, scallion garlic)

Instructions

1. 1.

   For the dips rinse the herbs, pat dry and finely chop. Mix with butter. Combine sorrel and finely chopped dandelion petals with quark and sour cream. Rinse wild garlic, pat dry and roughly chop. Blend with lemon juice and oil into a fine puree and fold into yogurt. Season all dips with salt.

2. 2.

   Wash, peel, trim the vegetables and slice thinly. Remove flower petals, rinse scallion garlic, pat dry and sprinkle decoratively on plates.

3. 3.

   Fill small bowls with each dip, arrange on the plate and serve.