Fresh Vegetables with Various Dips

1) Rinse and clean the vegetables and cut them into strips. Arrange on plates or possibly platters.

Divide cream cheese evenly among three baking bowls. Dress one part with paradeis pulp, one with mustard and saffron and one with herbs. Season the different dips with salt and freshly ground pepper to taste. Stir the herb cream cheese until smooth and bring it to the table as a dip as well.

Bring the vegetables to the table separately from the sauces. If you like, you can blanch the vegetables briefly in boiling hot water.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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