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Raw Vegetable Dip
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4 carrots
1 stick celery
1 small cauliflower
1 fennel
1 curly leaf cabbage
1 Shallot
1 lb. (2 cups) ricotta cheese
3 slices cooked ham
salt
pepper
spices
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Peel the carrots, cut the carrot, celery and fennel into small fingers. Separate the cauliflower into little florets. Wash the vegetables.
Mince the ham and the shallot, put the ricotta in a blender and blend till smooth and put in a small bowl with the minced ham and shallots.
Season with salt, pepper, and add spices to taste. Put the small bowl in the place of the cabbage's heart.
Place the cabbage on a dish and surround it with the rest of the vegetables.
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Preparation Time: |
Serves: |
| Recipe Origin: Belgium |
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Submitted by: |
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Tim Dixon
Connecticut
United States |
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| This recipe has been viewed 10942 times. |
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