Vegetable sticks in a tumbler
Difficulty: Easy
Time: 30 min. preparation time, 30 min. baking time
Nutrition: Calories ca 232 / Protein 7g / Carbohydr. 32g / Fat 8g
Ingredients (4 servings)
| 200 g | pumpernickel (or other dark bread) |
| 1 | cucumber |
| 1 | carrot |
| 0.5 | radish |
| 2 stalks | celery |
| 1 | zucchini |
| 1 | rep pepper |
| 4 spears | green asparagus |
| 1 | avocado |
| 1 | lemon (juice) |
| 0.5 bunch | cilantro |
| 0.5 tsp | nutmeg |
| salt | |
| pepper |
Utensils
baking sheet, citrus juicer (optional), food processor, oven, tumblers, parchment paper, cutting board, knife
Wine Tip
Multivitamin Juice
The rustic flavor of this vegetable dish is accompanied well by a fruity multivitamin juice. Together they create an unbeatably healthy combination.
Step 1
Preheat the oven to 60°C/140°F. For the edible earth, mix pumpernickel with nutmeg, salt, and pepper in a food processor.
food processor, oven
200 g pumpernickel (or other dark bread) / 0.5 tsp nutmeg / salt / pepper
Step 2
Next, put the bread crumbs on a lined baking sheet and bake in a preheated oven at 60°C/140°F for approx. 30 min. until dried.
baking tray, parchment paper
Step 3
Meanwhile, for the dip, quarter an avocado, remove the pit and the skin.
cutting board, knife
1 avocado
Step 4
Now, puree the avocado with lemon juice, salt, and pepper in the food processor. Cut the cilantro into fine strips and fold into the avocado mixture.
citrus juicer (optional), food processor, cutting board, knife
1 lemon / 0.5 bunch coriander / salt / pepper
Step 5
Next, fill the tumblers with the avocado crème.
tumblers
Step 6
Top with a layer of dried pumpernickel. To serve, cut the vegetables into strips as desired and stick into the tumblers.
cutting board, knife
1 cucumber / 1 carrot / 0.5 radish / 2 stalks celery / 1 zucchini / 1 red pepper / 4 spears green asparagus
