Time: 30 min.
Complexity: easily
Quantity: 24 pcs.

A popular French appetizer is crudité, made with fresh vegetables, often sliced ​​into sticks and eaten dipped in dipping sauces. These appetizers are healthy, ready in minutes, and, most importantly, they look bright and interesting on the table. One innovative way to serve crudité is to tie the julienned vegetables into small bundles and arrange them on a platter. For example, take a thin stick of carrot, cucumber, and red bell pepper and tie them with green onions. The result is quite a colorful dish. And for the dip, prepare a yogurt sauce with tarragon and lemon. It pairs beautifully with the flavor of fresh, juicy vegetables.

Ingredients:

Deep

• 1 cup whole milk yogurt
• 2 tbsp. l. chopped tarragon
• 2 tsp. grated lemon zest (1 large lemon)
• 1 tbsp lemon juice (half a lemon)
• 2 tbsp. l. olive oil
• 0.5 tsp salt

Bunches

• 1 carrot, peeled and cut into strips
• 1 red bell pepper, seeded and cut into strips
• Half a cucumber, cut into strips
• 24 fresh chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yogurt, tarragon, lemon, carrot, sweet pepper, cucumbers, chives

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Preparation:

Step 1
• Deep: In a medium bowl, combine the yogurt, tarragon, lemon zest, lemon juice, olive oil, and salt. Let sit for at least 5 minutes to allow the flavors to meld.
Step 2
• Bunches: Prepare small bunches of 1-2 carrots, peppers, and cucumbers. Tie each bunch in the middle with green onions and trim the ends to the desired length. Serve the vegetables with tarragon and lemon dip.

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