Vegetables in dip

Vegetables in dip

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Vegetables, a real treat eaten with your fingers! With this recipe based on yoghurt sauces, your gourmet will be full of vitamins with pleasure.


  • 1 quarter of raw apple
  • 1 small new carrot
  • 1 heart of endive
  • a few drops of lemon juice
  • 1 leaf of batavia
  • 4 tablespoons yoghurt
  • 20 g of beetroot 2 sprigs of flat parsley
  • salt


Wash the carrot. Cut it into sticks. Peel the apple quarter. Cut it into strips. Lemon them to prevent them from turning black. Wash the endive and cut in quarts.

Mix half of the yogurt with the beetroot and a pinch of salt. Pour into a cup.

Mix the flat parsley in the remaining yoghurt with a pinch of salt. Deposit in a second cup.

Present on a plate the batavia leaf previously washed and wiped, the raw vegetables and the two sauce cups in which your child will dip his sticks.

Council +: as it grows, you will enrich the salad with other vegetables or green vegetables, but you will keep the formula of small yogurt sauces that give color and avoid the overflow of oil of some vinaigrettes.