cru·di·tés
/ˌkro͞odəˈtā/ is a french word describing assorted raw vegetables served as an hors d'oeuvre, typically with a sauce into which they may be dipped.
We have all had "veggies-n-dip" but crudités are a step above. As an appetizer for Easter dinner I wanted to serve vegetables and steer away from heavy cheeses and meats.
The beauty of traditional crudités is that the vegetables are cut and blanched for a few minutes in boiling water and then plunged into an ice bath to stop the cooking process. This causes the colors of the vegetables to be enhanced as well as the flavor and they remain crunchy.
The beauty of traditional crudités is that the vegetables are cut and blanched for a few minutes in boiling water and then plunged into an ice bath to stop the cooking process. This causes the colors of the vegetables to be enhanced as well as the flavor and they remain crunchy.
Crudités was developed years ago and we have slowly drifted from this beautiful array most likely due to the time element. I found a YouTube video of Martha Stewart demonstrating this process. You can watch it here:
This was enjoyable to create but even more so to taste the difference in the vegetables and see the beautiful colors emerge.
The vegetables included haricots vert or green beans, pea pods, celery, mini sweet peppers, carrots, zucchini, and radishes. I mixed in pickled eggs, marinated mushrooms and olives for the salty factor.
Traditionally the vegetables are served with a dipping sauce. Here are the dipping sauces I created:
To save recipe card select and drag to desk top or select and print from smart phone.
"We gravitate toward crudités at parties, and have long maintained that they are one of the secrets to throwing a great dinner party." ~Rebecca Orchant
"Ain't no crudités platter like a Martha Stewart crudités platter cause a Martha Stewart crudités platter don't stop." ~Life Food and Drink
