VEGETABLE CRUDITES RECIPE RECIPES
CRUDITE DIP RECIPE: HOW TO MAKE IT
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
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
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, FatContent 11g fat (3g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 117mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CRUDITÉS VEGETABLES WITH REMOULADE SAUCE RECIPE | EPICURIOUS
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.
Provided by Susan Spungen
Total Time 15 minutes
Cook Time 15 minutes
Yield Makes 8 to 10 servings; dip makes 3/4 cup
Number Of Ingredients 13
Steps:
- In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
- In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.
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Here is a platter that was successful at a Thanksgiving dinner. Use whatever is in season and colorful.
From m.cookeatshare.com
Reviews 5
Total Time 55 minutes
Cuisine American
Calories 6 per serving
From m.cookeatshare.com
Reviews 5
Total Time 55 minutes
Cuisine American
Calories 6 per serving
- Blanch the green beans, asparagus, broccoli. Cool quickly under cold water and dry. Separate the broccoli into bite sized pieces. Slice celery, peppers, carrots, jimica, and any other vegetables into easy to handle bite sized pieces. Peel back some of the outer leaves of the cabbage for decoration then hollow out the cabbage - a melon baller works well. Line the platter with lettuce allowing it to overlap the ends of the platter. Place the cabbage in the center or I like off-center and an oval platter. Arrange, pile the veggies in groups around the cabbage; getting them to sort of stand up when you can...just so it looks a little more interesting then a flat wagon wheel. Fill the cabbage with your favorite dip. Tuck herb bunches on one or both diagonal sides. Sprinkle chopped parsley lightly over the top if you like.
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