MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Crudites
Categories: Vegetables, Snacks
Yield: 7 servings
5 c Vegetables for blanching;
- such as snap peas, green
- beans, broccoli, asparagus
- cauliflower & broccolini
5 c Vegetables for serving raw;
- such as cucumbers, carrots
- celery, radishes, bell
- peppers, cherry tomatoes,
- jicama, endive, radicchio
- and little gem lettuce
Kosher or flaky sea salt;
- for serving
Dips: for serving (opt)
Olives, marinated artichokes
- nuts and/or crackers; for
- serving (opt)
Prepare the blanched vegetables: Set up an ice bath by
filling a large bowl halfway with ice, then add water
until ? full. Bring a large pot of salted water to a
boil. If using broccoli and cauliflower, cut into
bite-sized florets; if using long vegetables like
asparagus and green beans, leave them whole. Working one
vegetable variety at a time, and starting with the
lightest-colored ones, cook until crisp-tender, 1 to 3
minutes for most vegetables. Remove the vegetables with
a strainer or slotted spoon and immediately transfer to
the prepared ice bath. (Feel free to use a steamer
basket if you have one.) Drain well and pat the
vegetables dry.
Wash and dry the vegetables you plan to serve raw and
cut them into bite-sized pieces as necessary. If using
lettuce leaves like endive or little gem, remove the
individual leaves from the heads.
If serving dips, place them in bowls on a large platter
or board, then arrange the crudites around them in piles
or stacks, grouping by kind. Sprinkle the vegetables
lightly with salt. Add olives, artichokes, nuts and/or
crackers, if using.
Serve immediately, or refrigerate, covered loosely with
plastic wrap, for up to 8 hours. Use any leftover
crudites in a salad or soup, or cook for a simple side.
By: Lidey Heuck
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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