MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Crudites
Categories: Vegetables, Snacks
Yield: 6 servings
5 c Vegetables for blanching;
- such as snap peas, green
- beans, broccoli, asparagus
- cauliflower & broccolini
5 c Vegetables for serving raw;
- such as cucumbers, carrots
- celery, radishes, bell
- peppers, cherry tomatoes,
- jicama, endive, radicchio
- and little gem lettuce
Kosher or flaky sea salt;
- for serving
Dips; for serving (optional)
Olives, marinated artichokes
- nuts and/or crackers; for
- serving (optional)
Prepare the blanched vegetables: Set up an ice bath by filling a
large bowl halfway with ice, then add water until 2/3 full. Bring a
large pot of salted water to a boil. If using broccoli and
cauliflower, cut into bite-sized florets; if using long vegetables
like asparagus and green beans, leave them whole. Working one
vegetable variety at a time, and starting with the lightest-colored
ones, cook until crisp-tender, 1 to 3 minutes for most vegetables.
Remove the vegetables with a strainer or slotted spoon and
immediately transfer to the prepared ice bath. (Feel free to use a
steamer basket if you have one.) Drain well and pat the vegetables
dry.
Wash and dry the vegetables you plan to serve raw and cut them into
bite-sized pieces as necessary. If using lettuce leaves like endive
or little gem, remove the individual leaves from the heads.
If serving dips, place them in bowls on a large platter or board,
then arrange the crudites around them in piles or stacks, grouping
by kind. Sprinkle the vegetables lightly with salt. Add olives,
artichokes, nuts and/or crackers, if using.
Serve immediately, or refrigerate, covered loosely with plastic
wrap, for up to 8 hours. Use any leftover crudites in a salad or
soup, or cook for a simple side.
Recipe by Lidey Heuck
Recipe FROM:
https://cooking.nytimes.com
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