INDIVIDUAL CRUDITE RECIPES
BLANCHED CRUDITES RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories appetizer
Total Time 12 minutes
Prep Time 10 minutes
Cook Time 2 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CELERY RECIPES | BBC GOOD FOOD
More than just a crudité for dipping, versatile celery can be braised, used to add flavour to sauces or shaved into salads. Be inspired by our easy serving suggestions.
Provided by Good Food team
Number Of Ingredients 1
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