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*Suggestions for Fresh Vegetables for Dipping

Source of Recipe

Chef Marilyn Harris


List of Ingredients

The following fresh vegetables look and taste best when blanched in a pot of rapidly boiling, salted water and then refreshed in very cold water. Drain well, pat dry and chill until ready to serve:

Broccoli--florets and peeled and sliced stems--blanch 1 minute
Cauliflower-florets--blanch 1 minute
Asparagus--tender ends--blanch 2 minutes
Green beans--small to medium sized, ends trimmed--blanch 2 to 4 minutes (depending on size)
Snow Peas--whole, with strings removed--blanch 30 seconds
Fennel--the bulb, sliced--blanch 1 minute


Recipe

The following vegetables are best raw, washed, cut into small, easy-to-eat strips and chilled:

Carrots
Turnips
Zucchini
Yellow Summer Squash
Celery
Jicama

Other interesting additions to the "Crudités Platter":

Belgian Endive Leaves
Radicchio Leaves
Medium sized white mushrooms, firm and crisp and acidulated with lemon juice
Artichoke Leaves, cooked until tender and chilled
Radishes--Big ones sliced or medium ones whole
Cucumbers--Preferably the European type which don't require peeling and seeding, cut into strips

The following vegetables are poor choices for serving with dips:

Cherry tomatoes--too difficult to eat
Eggplant--not good raw and wrong texture cooked
Wild mushrooms--should never be eaten raw
Onions--tend to be too strong in flavor, even the sweet salad varieties and the green ones