Crudites With Sesame Dip Recipe
I am in love with this Crudites With Sesame Dip recipe as it brings such great comments everytime I make it. Made with Vegetable, Crudites With Sesame Dip is a mouth-watering dish of French origin. Pamper everyone with this dish served as Appetizer. It is ideal for the health conscious as well and can be prepared quickly.
Summary
Preparation Time30 MinDifficulty LevelEasy
Ingredients
Carrots - 6
Celery stalks - 4
Zucchini - 4
Scullions - 4
For the sesame dip:
White sesame seeds - 1 cup
Vegetable stock - 1/2 cup
White wine vinegar - 6 tbsp
Sugar - 2 tbsp
Mirin or sweet white vermouth or sweet sherry - 3 tbsp
Japanese light soy sauce - 5 tbsp
Monosodium glutamate - small pinch
Salt
Directions
MAKING
1 For the dip: in a large nonstick skillet spread the sesame seeds out.
2 Roast over moderate heat, stirring continuously to ensure that they cook evenly and do not burn.
3 Transfer to a food processor and blend to a smooth, creamy paste.
4 Transfer this to a bowl and stir in the stock, vinegar, sugar, mirin, soy sauce, a pinch of salt, and, if used, the monosodium glutamate.
5 Correct the seasoning.
6 Keep at room temperature until ready to serve.
7 Clean the vegetables and cut lengthwise into fairly wide sections.
8 Cut into large, thick matchstick shapes about 4 in long.
SERVING
9 On a large, round plate, arrange the vegetables in alternating bundles.
10 Place the bowl containing the sesame dip in the center.
TIP
If you prepare the vegetables a few hours in advance, keep them crisp in a bowl of iced water to which the juice of half a lemon has been added.
Take them out of the refrigerator and drain well shortly before serving.
1 For the dip: in a large nonstick skillet spread the sesame seeds out.
2 Roast over moderate heat, stirring continuously to ensure that they cook evenly and do not burn.
3 Transfer to a food processor and blend to a smooth, creamy paste.
4 Transfer this to a bowl and stir in the stock, vinegar, sugar, mirin, soy sauce, a pinch of salt, and, if used, the monosodium glutamate.
5 Correct the seasoning.
6 Keep at room temperature until ready to serve.
7 Clean the vegetables and cut lengthwise into fairly wide sections.
8 Cut into large, thick matchstick shapes about 4 in long.
SERVING
9 On a large, round plate, arrange the vegetables in alternating bundles.
10 Place the bowl containing the sesame dip in the center.
TIP
If you prepare the vegetables a few hours in advance, keep them crisp in a bowl of iced water to which the juice of half a lemon has been added.
Take them out of the refrigerator and drain well shortly before serving.
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