素菜條配乳酪 Cool Crudite Veggies with Yoghurt Dip

Serves: 8

材料 INGREDIENTS
200毫升 酸奶 1 x 200ml tub of yoghurt
1-2把 新鮮薄荷 1–2 handfuls of fresh mint
2把 鮮莢豌豆 2 handfuls of fresh podded peas
少數新鮮磨碎的巴馬芝士 A handful of freshly grated Parmesan cheese
海鹽和現磨黑胡椒 Sea salt and freshly ground black pepper
檸檬1個 1 lemon
隨意選擇一種蔬菜,如蘿蔔,生菜等 A selection of raw vegetables, like baby carrots, radishes, Cos or Romaine lettuce, endives, asparagus and celery

 

METHOD

1. 將薄荷葉和酸奶混合。攪拌約30秒,然後加入豌豆和巴馬芝士攪拌 -此時酸奶會變成綠色。
Pick the mint leaves and add to a food processor along with the yoghurt. Whiz together for 30 seconds or so, then add the peas and the Parmesan and whiz again – the peas will break down and the yoghurt will become green.

2. 將(1)轉移到另一個碗,以鹽、胡椒和檸檬汁調味。添加檸檬汁時,奶酪可能出水,但這絕對沒有問題。這取決於酸奶類型以及檸檬的酸性。只要將多餘的水份倒掉便可。
Transfer the dip to a bowl, correcting the seasoning with salt and pepper and a good squeeze of lemon juice. When you add the lemon juice, it sometimes splits and turns into a kind of cheese, but this is absolutely fine. It depends on the type of yoghurt you use and how acidic your lemon is. Just pour away any excess water.

3. 食用時將蔬菜條點酸奶醬便成。
Prepare and clean your raw vegetables and serve alongside the yoghurt dip.

More about this recipe: http://foodrevolutionday.com/recipe/37/Cool-Crudite-Veggies-with-a-Minted-Pea-and-Yoghurt-Dip.html

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