Curd Dips with Vegetable Platter

A great zucchini recipe for every taste:

Rinse radishes, leaving a tiny bit of green on half. Roughly grate remaining radishes. Rinse cucumber, coarsely grate one quarter, cut rest into sticks. Clean remaining vegetables, rinse, cut into strips. Mix curd cheese and sour cream or crème fraiche, divide into 3 portions. Stir one unit with radish shavings, season with salt and pepper. Chop cress briefly with kitchen scissors, sprinkle over curd. Mix the second curd unit with cucumber shavings. Remove the skin from the garlic, chop very finely and add, season with salt and pepper. Season remaining curd with Tabasco, salt, chili seasoning and paprika paste. Arrange the vegetables on a platter and bring to the table together with the dips.

Recipe calendar of the municipal utility Bochum

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