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.
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.
