Blanched Crudites Food
SCOTT PEACOCK'S QUICK-PICKLED CRUDITES
Quick-pickling vegetables for a crudité platter infuses them with a bright and snappy flavor while also preserving the crunch. This quick and easy recipe comes from renowned Southern chef Scott Peacock, who likes to serve these alongside a rich meal, like his smoky shrimp-and-sausage gravy and signature biscuits.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Time 1h15m
Yield Serves 10 to 12
Number Of Ingredients 4
Steps:
- In a nonreactive bowl, stir together vinegar, 1/2 cup hot water, sugar, and 2 teaspoons salt until salt and sugar have dissolved. Pack vegetables into a nonreactive container, such as a canning jar.
- Pour vinegar mixture over vegetables. Let cool completely, about 1 hour. Cover and refrigerate at least 1 hour and up to 1 week. Drain and serve.
CRUDITES WITH BALSAMIC DIP
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.
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
CRUDITéS WITH LEMON-GARLIC AïOLI
Provided by Lulu Powers
Categories Mushroom Tomato Fourth of July Mayonnaise Asparagus Bell Pepper Carrot Zucchini Summer Party
Yield Serves 20
Number Of Ingredients 18
Steps:
- 1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
- 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
- 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
- 4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.
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