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Ginger-scented vegetable dip

Time: 20'

Difficulty: Easy

Ingredients for 4 people

  • 2 carrots
  • 1 fennel
  • 1 celery
  • 8 radishes
  • 3 cucumbers
  • Galantino ginger extra virgin olive oil
  • Pepper
  • Halls

Matching

Choose the most tender celery stalks (those inside the celery bundle), remove their leaves placed on the ends, remove any filaments. Cut the stalks into two parts of equal length and then make sticks from them.

For the fennel, remove the ends with leaflets and the leatherier outer leaves and then cut it into four equal parts that you will reduce again in half.

Peel the carrots, trim them and cut them into parallel slices that you will then divide into sticks.

Wash the radishes well and remove their leaves, cut them in half.

Wash and peel the cucumbers, cut them in half and remove the inner seeds, cut them into sticks.

Arrange the vegetables in a serving dish and serve accompanied by a small bowl of Galantino ginger oil, pepper and salt.

Season the vegetables according to your taste.

Chef's advice:

Vegetable dip is a light and fresh appetizer or side dish that can be made depending on the season with artichoke hearts, tomatoes, endive leaves, and fresh spring onions.

Ginger oil

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