Cheese sauce with fresh vegetables from Hochland. Thick sauces are often used to give interesting flavor notes familiar products. In this recipe we will tell you about the sauce, which is perfect for vegetables, both fresh and baked or fried in batter.
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 400 gram Сheese
- 1 bunch Parsley
- 2 cloves garlic
- 4 tablespoons Pesto (from Basil)
- White pepper (ground)
- 3 pieces Sweet pepper (multicolored)
- 4 pieces Cucumber
- 4 pieces Carrot
- 5 pieces Celery root
- 1 bunch Radish
Ingredients
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Instructions
- Products.
- For dip finely chop the parsley and garlic, salt and RUB in a mortar into a pulp.
- Mix the mass of mortar with melted cheese, adding pesto and pepper. Put in a deep bowl, tighten the film and let it brew in the refrigerator for 1 hour.
- Meanwhile, clean the peppers, cut lengthwise strips of width 2 see also slice the cucumbers and carrots.
- The celery cut the outer layer of rigid fibers, cut them lengthwise into 2-3 pieces, then crosswise pieces to the same length as the peppers. Cut the radish in half.
- Put a bowl with sauce in the center of the dish. Around the multi-colored sectors spread vegetables. Serve immediately.
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