CRUDITÉS RECIPES

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CRUDITES RECIPE | MYRECIPES



Crudites Recipe | MyRecipes image

Offer fresh Crudites to go alongside your party dips. These Crudites are pleasing to the eye and healthy to boot.

Provided by Sarah Copeland

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 6

1 handful sugar snap or snow peas
1-2 handfuls green beans, yellow beans, and/or haricots verts
½ head cauliflower, broken into florets
Handful of baby carrots or 3 large carrots, peeled and cut into batons
1 bunch French breakfast or icicle radishes
Salt

Steps:

  • Bring a large pot of water to a boil. Meanwhile, prepare a bowl of salted ice water for an ice bath. Trim all vegetables, leaving the prettiest tops or stems. Generously salt water; add vegetables, except carrots and radishes, one variety at a time. Cook until crisp-tender and bright in color. Remove with a slotted spoon and plunge into the ice water to stop the cooking.
  • When the vegetables are cool to the touch, remove from the water and pat dry. (May be prepared in advance: Store each variety wrapped in damp paper towel in the fridge until ready to serve. Remove from the cold about 30 minutes before serving for the best flavor.)

CRUDITE PLATTER RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Crudite Platter Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     appetizer

Total Time 5 hours 0 minutes

Prep Time 2 hours 0 minutes

Cook Time 3 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 35

Kosher salt, as needed
1/4 pound green or wax beans, ends trimmed
1 to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets
1/2 pound asparagus, stalks peeled, woody ends trimmed
1/2 pound fresh sugar snap peas
1 fennel bulb, trimmed, sliced vertically into 1/4-inch wedges
1 red bell pepper, trimmed, seeded, and cut into strips
1 yellow bell pepper, trimmed, seeded, and cut strips
1 bunch radishes (about 10) (with greens attached), washed
4 medium carrots, cut into 4-inch-long sticks
1 to 2 small zucchini or summer squash, cut into spears
1 bunch scallions (white and green), trimmed
1 medium cucumber, peeled if waxed, cut into spears
1 cup cherry or grape tomatoes
Curry Dip or "Really" Onion Dip, recipes follow, or sauce of your choice
2 cups whole milk yogurt
1 tablespoon vegetable oil, like soy, peanut, or corn
1 large clove garlic, minced
1 tablespoon Madras curry powder
1/2 cup prepared mayonnaise
2 tablespoons sweet mango chutney, finely chopped
1 scallion (white and green), thinly sliced
2 dashes hot sauce, or to taste
1 teaspoon freshly squeezed lime juice
1 tablespoon finely chopped fresh coriander (cilantro)
Kosher salt and freshly ground pepper
3 medium onions, 2 left in their skins, and 1 peeled
1 cup plus 2 tablespoons extra-virgin olive oil
2 cups mayonnaise
1/2 cup sour cream
1 tablespoon white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
Hot sauce, as needed
2 scallions (white and green), minced

Steps:

  • Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.)
  • Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
  • Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
  • Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
  • In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste.
  • Yield: about 2 cups
  • Preheat the oven to 425 degrees F.
  • In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
  • Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
  • Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
  • When ready to serve top with the fried onions.
  • Yield: about 4 cups

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