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Le Chaudron recipe
Bâtonnets de légumes et sauce yaourt
Vegetable sticks with yogurt dip
⏱ 15 minServes 6Easy90 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2carrots
1cucumber
1red bell pepper
4 sprigscelery
200 g (7 oz)plain Greek yogurt
2 sprigschives
1squeeze of lemon juice
1 pinchpepper
- 2 carrots
- 1 cucumber
- 1 red bell pepper
- 4 sprigs celery
- 200 g (7 oz) plain Greek yogurt
- 2 sprigs chives
- 1 squeeze of lemon juice
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the carrots and cucumber, then cut into even sticks about 8 cm (3 in) long.
- Seed the bell pepper and string the celery, then cut them into thin sticks too.
- Keep the vegetable sticks in a bowl in the fridge, covered with a little ice water to keep them crisp if you like.
- Mix the Greek yogurt with the lemon juice and a pinch of pepper and whisk into a smooth dip.
- Stir the finely chopped chives into the yogurt dip, then divide it among small individual ramekins.
- Arrange the vegetable sticks in bunches around the ramekins and serve chilled as an appetizer.
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