Preparation
- For the sauce, clean, wash and thinly dice the radishes. Wash the chives, shake them and cut them into thin rolls. Mix the radishes, chives, lemon zest, cream cheese, quark and cream until smooth. Season to taste with salt and pepper.
- Pour the cream into a serving bowl and garnish with watercress. Wash and drain the vegetables.
- Peel and quarter the carrots, leaving some green on the carrots. Halve and clean the peppers. Cut celery stalks in halves or thirds. Cut the peppers, carrots, and celery into strips.
- Arrange the prepared vegetables (sorted by color) with the sauce on a serving plate.
