1. ) Remove peel from kohlrabi, carrots and clean zucchini. Cut vegetables into sticks.
2. ) Rinse and dry arugula. Chop peeled onion, garlic and chives.
Mix yogurt, cream cheese with cress, add a little onion, garlic, horseradish and chives. Season strongly with juice of one lemon, iodized salt and freshly ground pepper.
Serve:
Arrange arugula leaves on center of plate, mound vegetables on top, offer dip, garnish with bouquet of chervil.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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