• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Crudite platter

  • 8servings
  • 180minutes

Add to MenuAdd to Calendar

Source: www.foodnetworktv.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salt, as needed

  2. 115g French or wax beans, ends trimmed

  3. 1 to 2 stalks of broccoli, or 1/2; head cauliflower, trimmed into florets

  4. 225g asparagus, stalks peeled, woody ends trimmed

  5. 225g fresh sugar snap peas

  6. 1 fennel bulb, trimmed, sliced vertically into 1/2;cm wedges

  7. 1 red pepper, trimmed, seeded, and cut into strips

  8. 1 yellow pepper, trimmed, seeded, and cut strips

  9. 1 bunch radishes (about 10) (with greens attached), washed

  10. 4 medium carrots, cut into 10cm-long sticks

  11. 1 to 2 small courgettes or summer squash, cut into spears

  12. 1 medium cucumber, peeled if waxed, cut into spears

  13. 150g cherry or grape tomatoes

  14. Curry dip or "really" onion dip, recipes follow, or sauce of your choice

  15. 490g whole milk yoghurt

  16. 1 tbsp vegetable oil, like soy, peanut, or corn

  17. 1 large clove garlic, minced

  18. 1 tbsp Madras curry powder

  19. 120g prepared mayonnaise

  20. 2 tbsp sweet mango chutney, finely chopped

  21. 1 spring onion (white and green), thinly sliced

  22. 2 dashes hot sauce, or to taste

  23. 1 tsp freshly squeezed lime juice

  24. 1 tbsp finely chopped fresh coriander

  25. Salt and freshly ground pepper

  26. 3 medium onions,

  27. 2 left in their skins, and 1 peeled

  28. 270ml extra-virgin olive oil, divided

  29. 470g mayonnaise

  30. 95g sour cream

  31. 15ml white wine vinegar

  32. 2 tsp salt

  33. Freshly ground black pepper

  34. Hot sauce, as needed

  35. 2 spring onions (white and green), minced

Instructions Jump to Ingredients ↑

  1. Crudite platter For the crudite platter:

  2. 1) Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 mins. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.)

  3. 2) Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.

  4. For the curry dip:

  5. 1) Drain the yoghurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 240ml, about 2 hrs.

  6. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 mins. Add the curry and cook, stirring, until fragrant about 30 secs more. Set aside to cool.

  7. In a bowl, combine the drained yoghurt, curry mixture, mayonnaise, chutney, spring onion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste.

  8. For the "really" onion dip:

  9. 1) Preheat the oven to 210C/Gas 7.

  10. In a roasting pan, rub the 2 onions in their skins with the 2 tbsp oil. Bake until squishy soft, turning them once, about 45 mins. Set aside to cool completely. Peel the onions and set aside.

  11. Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 240ml oil and heat until hot. Add the diced onion and cook, stirring occasionally, until they just begin to lightly brown, about 5 mins. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 mins more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 60ml of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)

  12. 4) Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 60ml of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the spring onion. Refrigerate until very thick, about 3 hrs or overnight.

  13. When ready to serve top with the fried onions.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback