Crudite Platter Recipes
CRUDITE PLATTER
Pick a selection of vegetables or do them all.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender. If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
- Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
- 1/2 cup roasted red peppers (about 4 ounces)
- 6 sun-dried tomatoes, packed in oil, drained
- 1/4 cup drained or Greek style yogurt, method follows
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon minced thyme, optional
- 1/8 to 1/4 teaspoon finely grated orange zest
- Freshly ground black pepper
- Combine all the ingredients in a blender, and process until smooth. Serve now or refrigerate until ready to serve.
- Yield: about 1 1/2 cups
- To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl. Set aside for 1 to 2 hours until thickened. Discard the water whey and use the yogurt as desired.
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup fresh basil leaves, washed
- 1 cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon water
- 1/2 teaspoon freshly squeezed lemon juice
- Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
- In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
- Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together
- Yield about 1 1/2 cups
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
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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