Back to overview

Tapas plate with vegetable dips

Name: Tapas plate with vegetable dips
Ingredients: - 500g Ardo Veggie tots; - 500g Ardo Tricolore vegetable fries; - 500g Ardo Falafel; - 200g Ardo Red beetroot; - 100g Ardo Carrot dices; - 100g Ardo Parsley root; - 3g Ardo Garlic; - 3g Ardo Mint; - 3g Ardo Coriander; - 3g Ardo Dill; - 7g Ardo Ginger; - Zest of ½ lime; - 1dl orange juice; - 130g Greek yogurt; - 2dl Vegetable stock; - 20g mayonnaise; - 20g sour cream; - Olive oil; - Pepper; - Salt

SERVES 10

- 500g Ardo Veggie tots
- 500g Ardo Tricolore vegetable fries
- 500g Ardo Falafel
- 200g Ardo Red beetroot
- 100g Ardo Carrot dices
- 100g Ardo Parsley root
- 3g Ardo Garlic
- 3g Ardo Mint
- 3g Ardo Coriander
- 3g Ardo Dill
- 7g Ardo Ginger
- Zest of ½ lime
- 1dl orange juice
- 130g Greek yogurt
- 2dl Vegetable stock
- 20g mayonnaise
- 20g sour cream
- Olive oil
- Pepper
- Salt

Allergens

Gluten, Egg, Milk, Mustard

Preparation

Red beetroot dip:

Mix the red beetroot with the garlic and some olive oil. Spread on a baking sheet.
Put in the oven at 140°C for about 20 minutes. Allow to cool down.
Blend everything in a blender with the Greek yogurt. Season with salt and pepper. Finish with mint, coriander and dill.

Dip with parsly root and carrots:

Bring the carrot dices and the parsley root to the boil in the vegetable stock, together with the ginger and lime zest until the vegetables are tender.
Mix everything in a blender with some vegetable stock and orange juice. If necessary, add some more vegetable stock.
Let cool down and mix with the mayonnaise and sour cream.

Tapas:

Prepare the veggie tots, falafel and tricolore vegetable fries according the preparation method mentioned on the packaging.
Serve with the vegetable dips.

Tapas plate with vegetable dips

SERVES 10

Allergens

Preparation

Ardo products used in this recipe

Dill

Falafel

Diced ginger

Coriander

Mint

Garlic diced

Veggie Tots: Mix of cauliflower & broccoli tots

Parsley Root 10x10

Diced beetroot

Tricolore vegetable fries

Diced carrots 10x10x10

Discover these new recipes

Ancient grain mix with red cabbage, butternut and pork strips

Ancient grain mix, forest mushrooms, artichoke, beans and truffle mayo

Ancient grain mix, marinated St. Jacobs oyster, avocado and pea salsa

Baked scallops, quinoa, lentils and mussel gravy with peas

Barley risotto with butternut and forest mushrooms, Reypenaer VSOP

Barley, butternut and feta salad

Barley, kale and cauliflower stew

Beans & bean salad

Black beans & butternut gratin

Blackberry & mango trifle

Bulgur salad - tabouleh style

Cauliflower nasi goreng

Chicken with baked apples, broccoli and brown rice

Donburri with bulgur, sweet potato and sugar snaps

Edamame in the pod in Asian style

Edamame in the pod with coarse sea salt

Greek yoghurt with fruit brunoise and crispy quinoa

Grilled salmon, stir-fried ancient grain mix and Scandinavian style miso mousseline

Gumbo with bulgur, turkey and chorizo

Mango dessert with vanilla

Meal soup with barley in Mexican style

Mexican rice dish

Neapolitan meatballs with brown rice and garden peas

Poke Bowl Asian style

Poke bowl Nordic style

Ricotta muffins with blackberries

Roasted butternut, burrata and salted 'beet bacon' granola

Spicy blackberry crumble with vanilla ice cream

Spinach stoemp (mashed potatoes with spinach), beetroot burger, cherry tomatoes and beetroot bacon

Stir-fried cauliflower rice asian style, salmon balls and grilled asparagus

Tajine with Chicken and Bulgur

Thousand Islands ancient grains Salad

White cannellini beans soup with beetroot bacon