Crunchy vegetables and dip recipe
Crunchy Vegetables and Dip recipe
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Ingredients
| 1 head(s) | cauliflower, cut into florets |
| 1 bunch(es) | broccoli, cut into florets |
| 3 medium | carrots, peeled, cut into sticks |
| 250 g | green beans, trimmed |
| 1 | yellow bell pepper, seeded, sliced |
| 1 | red bell pepper, seeded, sliced |
| 1 | green bell pepper, seeded, sliced |
| 2 | Belgian endives, separated |
| For the Dressing: | |
| 120 ml | natural yogurt |
| 50 ml | mayonnaise |
| 2 tbsp | fresh parsley, chopped |
| 1 tbsp | fresh lemon juice |
| 1 tsp | anchovy paste |
| 1 tsp | Dijon mustard |
| 1 clove(s) | garlic, minced |
| salt and pepper, to taste |
Instructions
Cook cauliflower in slightly salted water for 4 minutes until just tender.
Remove and chill in cold water. Drain and pat dry.
Repeat the same with the broccoli, blanching for 3 minutes.
Arrange cauliflower, broccoli, carrots, beans, peppers and endive leaves on a serving platter.
Dressing:
Combine yogurt, mayonnaise, parsley, lemon juice, anchovy paste, mustard and garlic; season with salt and pepper to taste.
Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Crunchy vegetables and dip recipe
Recipe type: xarchivex
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