Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 102

An American friend gave me this recipe, which she serves on Thanksgiving Day as a first course. Like the aïoli, it’s superb with a colourful selection of crisp fresh vegetables for dipping into the creamy mixture.

SERVES 6

FOR THE DIP

225g (8oz) low-fat fromage frais or quark

275ml (10fl oz) soured cream

1 garlic clove, crushed

2 tbsp finely chopped fresh chives

salt and freshly ground black pepper

FOR THE CRUDITÉS

A selection of about 5 different vegetables of contrasting colours, like those described for the aïoli on page 41.

Put the fromage frais or quark into a bowl, beat lightly with a fork, then stir in the soured cream, garlic and chives and mix to a smooth consistency.

Season with salt and pepper. Spoon the dip into a serving dish and chill in the fridge until required.

Arrange the colourful vegetables around the dip and serve.