Baby Carrot Crudites With Green Onion And Mint Dip Recipes

BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP

Steps:

• Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
• Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.

RANCH DIP AND BABY CARROTS

Steps:

• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.

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.

LEMON BUTTER-DIPPED BABY-VEGETABLE CRUDITES

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil; season generously with kosher salt. Working in batches, cook green vegetables until just tender and bright green, 2 minutes for asparagus, 3 minutes for Romanesco and peas, and 1 minute for fiddleheads. Transfer to ice-water bath. Drain; pat thoroughly dry.
• Heat 6 tablespoons butter in a small bowl set over a pot of barely simmering water until almost melted but not quite translucent, 1 to 2 minutes. Remove from heat; whisk in remaining 6 tablespoons butter, 1 tablespoon at a time, until mixture is opaque. Whisk in lemon zest.
• Line two rimmed baking sheets with parchment. Dip half of each cooked and raw vegetable in butter, letting excess drip off; transfer to baking sheets. Sprinkle with pink salt. (If butter becomes too thick, place over simmering water to gently reheat.) Refrigerate until butter hardens, at least 20 minutes or, loosely covered, up to 2 hours; serve cold.

CRUDITéS WITH GREEN GODDESS DIP

Steps:

• Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Place bowl of dip on large platter. Surround with shrimp and vegetables.

SUMMER CRUDITES WITH GREEN GODDESS DIP

Steps:

• In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and chopped scallions until smooth. Season with salt and pepper. Transfer to a bowl. Refrigerate, covered, up to 1 day.
• Finely chop reserved dark-green scallion tops and stir into dip, along with tarragon. Season with salt and pepper. Serve with crudites.