Horseradish dip 2 tsp. tsp. horseradish, grated (glass) , white pepper Pepper
Cut peppers in half, remove stems, seeds, remove white septum, rinse peppers and cut into long sticks. Rinse, clean, drain and cut cucumber and celery into long sticks. Clean, rinse and dry carrots and cut in half lengthwise. Rinse chicory under cold running water, dry and remove individual leaves. Clean, rinse and drain radishes. For the kitchen herb dip, rinse the kitchen herbs under cold running water and dry. Set aside a few herb stalks for garnish, chop the rest. Stir through the cheese, fold in the chopped kitchen herbs, and season to taste with salt and freshly ground pepper. Arrange the dip in a bowl and garnish with a sprig of herbs. For the horseradish dip, stir together the cheese, curd and horseradish and season with salt, pepper and the juice of a lemon. Peel and halve the egg, remove the yolks and cut into cubes (use the egg whites elsewhere). Arrange the horseradish dip in a bowl and garnish with the diced egg yolk.
Arrange the vegetables to taste on a large platter and serve with the dips.
Baking time approx. 20 min
Our tip: It is best to use fresh herbs for a particularly good aroma!
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