To make a nice beer batter, first mix the flour with the beer until smooth. Now mix in the yolks and let the dough rest for five minutes. In the meantime, whip the egg whites until stiff and mix gently.
To prepare the vegetables, cut the peeled parsley roots and carrots into 3 mm thin slices. Use the heart of the young celery completely. Remove the peel from the outer celery stalks like rhubarb and cut strips 12 cm long and 5 mm thick. The green leaves of the celery can also be used. Cut fennel with stalk lengthwise into slices and cut out the stalk.
Season the vegetables with salt and turn them in flour to the other side. With a fork or wooden skewer, pull the individual pieces through the dough. Bake for 2 to 5 minutes, depending on the thickness of the product. Drain on kitchen paper and serve while still warm.
For the dip, mix the yogurt, curd cheese and whipped cream until smooth. Season well with salt, white pepper and cayenne pepper. Divide the mixture into three parts. Season each part once with black olive paste, once with pesto and once with the paste of dried tomatoes. Transfer to dip bowls to serve.
Tip: Use creamy natural yogurt for an even finer result!