BLANCHED CRUDITES
Steps:
- Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
- Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
- Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
- Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
- Slice the radicchio into wedges.
- Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
EASIEST CRUDITéS PLATTER EVER!
The traditional veggie tray just got a little more exciting. This Crudités Platter highlights all the veggies that you love in a simple, beautiful display!
Provided by Jennifer Stewart
Categories Perfect Party Foods
Time 10m
Number Of Ingredients 18
Steps:
- Arrange all your crudites or vegetables on your board and serve!
- Enjoy with friends!
Nutrition Facts : Calories 42 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 76 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
VEGGIE CRUDITé PATCH
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 1 patch
Number Of Ingredients 0
Steps:
- You don't need a green thumb to plant this plot of crudités. Just spread 4 cups of any dip in a 9-by-13-inch baking dish (thick dips like hummus work best), then sprinkle with 1 1/2 cups ground pumpernickel crackers or pumpernickel bread to cover completely. Stick veggies in the "dirt" in rows, trimming as needed.
CRUDITE DIP
To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.
Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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From appetizeraddiction.com
4.9/5 (7)Total Time 15 minsCuisine FrenchCalories 131 per serving
- Prepping veggies: Rinse all vegetables thoroughly under running water. Pat them dry. Remove seeds and membranes from peppers and cut them into strips. Remove the outer leaves from each romaine lettuce head and cut them into quarters lengthwise. Cut the greens off of radishes leaving only about ½ inch. Cut them in halves or quarters. Peel the carrots and slice them thinly. Slice the celery and cucumber into bite-size chunks. Half the cherry tomatoes. Drain the water from baby sweetcorn.
- Assembling platter: Find a large serving tray/deep baking tray or plate(s). Place a small bowl that will hold a dip of your choice in the middle or wherever you like (using more than 1 dip is always a great option. If you can’t fit it onto your tray, just place it near when serving the platter). Fill the tray with prepped veggies any way you like. Tip: Try to separate same colored vegetables for more pleasing look.
- Dip: Use any dip you like (Ranch, Garlic Dip, Hummus – check out the post for more dip ideas and recipes).
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FRENCH CRUDITéS: 8 TIPS FOR A PARTY VEGGIE PLATTER ...
From snippetsofparis.com
5/5 (2)Total Time 25 minsCategory Appetizers And StartersPublished 2020-12-07
- Use vegetables that are in season. There are some staples to the veggie platter like carrots and radishes, but for other veggies, walk around your local grocery store and pick what is in season.
- Play with shape and colors. The lovely thing about fresh vegetables is that you can easily play with colors and textures. Compared to cheese plates and charcuterie platters that tend to be relatively homogeneous, there is a lot you can do with a crudité platter.
- Pick at least 4 types of vegetables. For maximum impact and interest, add at least 3-4 types of vegetables if not more, depending on how many people you are inviting.
- How to cut the vegetables. For the vegetables to maintain their freshness, aim to cut them within 2 hours of serving. Wash all the vegetables and dry them with a kitchen cloth.
- How to blanche the green veggies. As I mentioned above, certain green vegetables need to be lightly cooked to soften and reduce their fiber content. Doing a quick 1-minute blanche in boiling water will also make the greens more radiant and vibrant
- Include at least 2 creamy dips. I like to include at least two dips with the platter, varying in tastes, between sweet, tangy, and spicy. Popular dips like hummus, tzatziki, and ktipiti (withpeppers and feta) are easy favorites.
- Add salty items. Broccoli and carrots are nice, but I like to add other items like olives, sundried tomatoes, and jalapenos chillis. Tapenade and cornichons are also great additions on a small tray, along with spicy nuts like pistachios or almonds.
- Add the sweet. Along with the veggies, add a few fresh fruits as well for a bit of contrast: grapes. sliced apples. strawberries. blueberries. raisins. etc. Frequently asked questions.
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5/5 (15)Total Time 15 mins
- On a large tray, place a bowl of dip off to the side. Layer leaves of radicchio around the platter. Start filling in the spaces with each vegetable.
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From billyparisi.com
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- Add 1 small bag of Kingsford charcoal to a charcoal grill and drizzle on a ½ cup or so of Kingsford lighter fluid all over the charcoal. Immediately light and heat until light-colored coals are formed.
- Next, wrap the beat bunches in foil and place them directly on the grill along with the squashes. Grill them for 40 to 45 minutes. Cook until tender.
- Once cooked, remove the beets from the foil, peel and quarter. Remove the seeds from the acorn squash. Serve the burrata inside of the squash.
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- in a food processor, blend all of the ingredients for the Avocado Hummus until smooth. Season with salt and pepper, taste. Do the same for the Feta Dip. Blend all of the ingredients in a clean food processor. Season with salt and pepper, to taste. Refrigerate both dips for at least 30 minutes. Taste for acidity, spice, and salt before serving.
- wash and cut up vegetables into strips, sticks, and rounds. Leave some of the vegetables whole.
- spoon the dips into small serving bowls and arrange on a large platter or a flat serving board. Fill the space and gaps around the dips with the cut up vegetables and crackers. Mix different texture, color, and size. Don’t overthink it and just have fun. Serve immediately.
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5/5 (1)Total Time 20 minsCategory Salads & DressingCalories 53 per serving
- Slice a 2 inch portion off the top of the cabbage. Next, using a small paring knife carefully cut about 2-3 inches straight down in a circle a good inch from the outside of the cabbage to form a cup for the dip. This takes time, just cut a little, pull out the pieces, and keep going around until it is deep enough. A spoon helps to scoop out the bits. Slice a small portion off the bottom to keep the cabbage bowl sitting flat.
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CRUDITE PLATTER WREATH - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 11Servings 12Cuisine AmericanCategory Appetizer
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