Vegetable Still Life With Sauce Recipe
Ingredients
| About 2 pounds assorted vegetables, rinsed or scrubbed such as baby carrots with tops; inner celery stalks with leaves; baby bok choy, whole or cut into halves lengthwise; radishes with tops; fennel, sliced lengthwise; European cucumber, sliced 2 small gr | ||
| Green herb sauce | ||
Directions
Remove all but the prettiest leaves on vegetables with tops.
If made ahead, wrap damp vegetables (including tops) in paper towels, then enclose in a plastic bag and chill up to 4 hours.
Cut bell peppers in half crosswise.
From each cut side, slice off pieces of pepper until you have a cup about 1 inch deep.
Cut out and discard seeds from stem end.
Rinse peppers; if prepared ahead, put in bag with other vegetables.
Fill pepper cups equally with sauce; set 1 on each plate.
Arrange assorted vegetables around sauce for dipping.
If made ahead, wrap damp vegetables (including tops) in paper towels, then enclose in a plastic bag and chill up to 4 hours.
Cut bell peppers in half crosswise.
From each cut side, slice off pieces of pepper until you have a cup about 1 inch deep.
Cut out and discard seeds from stem end.
Rinse peppers; if prepared ahead, put in bag with other vegetables.
Fill pepper cups equally with sauce; set 1 on each plate.
Arrange assorted vegetables around sauce for dipping.
Chef
