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.
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!