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Vegetable sticks in a tumbler
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
food processor, oven, baking tray, parchment paper, cutting board, knife, citrus juicer (optional), tumblers
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How-To Videos
Homemade aioli
Simple guacamole
How to pit and cut an avocado
How to prepare zucchini
Nutrition per serving
Step 1/ 6
- 100 g pumpernickel (or other dark bread)
- ¼ tsp nutmeg
- salt
- pepper
- food processor
- oven
Preheat the oven to 60°C/140°F. For the edible earth, mix pumpernickel with nutmeg, salt, and pepper in a food processor.
Step 2/ 6
- baking tray
- parchment paper
Next, put the bread crumbs on a lined baking sheet and bake in a preheated oven at 60°C/140°F for approx. 30 min. until dried.
Step 3/ 6
- ½ avocado
- cutting board
- knife
Meanwhile, for the dip, quarter an avocado, remove the pit and the skin.
Step 4/ 6
- ½ lemon
- 5 g coriander
- salt
- pepper
- citrus juicer (optional)
- food processor
- cutting board
- knife
Now, puree the avocado with lemon juice, salt, and pepper in the food processor. Cut the cilantro into fine strips and fold into the avocado mixture.
Step 5/ 6
- tumblers
Next, fill the tumblers with the avocado crème.
Step 6/ 6
- ½ cucumber
- ½ carrot
- ¼ radish
- 1 stalks celery
- ½ zucchini
- ½ red pepper
- 50 g green asparagus
- cutting board
- knife
Top with a layer of dried pumpernickel. To serve, cut the vegetables into strips as desired and stick into the tumblers.
Enjoy your meal!
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