Vegetable sticks with dips

Vegetable sticks with dips

30 Min. Active
30 Min. Total
151 kcal per people
Nutritional value / people: 151 kcal, Fat: 6 g, Carbohydrate: 15 g, Protein: 8 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Bowl
  • Fork
  • Knife
  • Peeler
  • Stick blender
  • Tablespoon
  • Teaspoon
  • small bowl
  • Cutting board

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry dip

1 ripe banana (ripe), mashed
125 g half-fat quark
1 tsp mild curry powder
¼ tsp salt

Tomato dip

1 slice toast bread, cut into pieces
140 g dried tomatoes in oil, drained

Tuna dip

1 tin pink tuna in oil (approx. 80 g
125 g cream cheese
1 tbsp chives, finely chopped
salt to taste

Vegetable sticks

1 cucumber
1 red pepper
1 kohlrabi
8 spring carrots

How it's done

The kids can help at the marked areas .

Curry dip

1 ripe banana (ripe), mashed
125 g half-fat quark
1 tsp mild curry powder
¼ tsp salt

Peel the banana, mash with a fork. Stir in the quark, curry and salt.

Tomato dip

1 slice toast bread, cut into pieces
140 g dried tomatoes in oil, drained

Tear the bread into pieces. Drain the tomatoes, add to the bread, puree until smooth.

Tuna dip

1 tin pink tuna in oil (approx. 80 g
125 g cream cheese
1 tbsp chives, finely chopped
salt to taste

Drain the tuna, place in a dish, mash with a fork, mix with cream cheese. Finely chop the chives, mix in, season with salt.

Vegetable sticks

1 cucumber
1 red pepper
1 kohlrabi
8 spring carrots

Cut the cucumber, pepper and kohlrabi into sticks. Fill 2 jars each with the dips, stand the vegetable sticks in the dips.

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