Crudites And Dipping Sauces Recipe
Ingredients
| Belgian endive, root ends removed and leaves separated | ||
| Whole red and white radishes | ||
| Whole red and yellow cherry tomatoes | ||
| Zucchini, cut into 3-by-1/4-inch strips | ||
| Red, green, yellow, and purple peppers, cored, seeded, and cut into strips | ||
| Whole snow peas | ||
| Whole sugar snap peas | ||
| Whole haricots verts | ||
| Carrots, scraped and cut into 3-by-1/4-inch strips | ||
| Fennel, trimmed and cut into strips | ||
| Asparagus spears, trimmed to about 4 inches | ||
| Cauliflower, broken into florets | ||
| Broccoli, broken into florets | ||
| Whole small white mushrooms | ||
| Whole enoki mushrooms | ||
| Jicama, peeled and cut into 3-by-1/4-inch strips | ||
| Guacamole sauce | ||
| Basil sauce | ||
Directions
Prepare your choice of any or all the vegetables and arrange them decoratively on a platter or in baskets.
(Vegetables such as snow peas, sugar snap peas, haricots verts, carrots, asparagus, cauliflower, and broccoli should be blanched briefly before serving.) Place the 2 dipping sauces in small bowls next to the vegetables.
You will need approximately 2 cups of dipping sauce for 6 pounds of vegetables.
(Vegetables such as snow peas, sugar snap peas, haricots verts, carrots, asparagus, cauliflower, and broccoli should be blanched briefly before serving.) Place the 2 dipping sauces in small bowls next to the vegetables.
You will need approximately 2 cups of dipping sauce for 6 pounds of vegetables.
Chef
