Number Of Ingredients 3 Steps:

Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.

Time 10m Number Of Ingredients 18 Steps:

Arrange all your crudites or vegetables on your board and serve! Enjoy with friends!

Time 20m Yield 4 servings Number Of Ingredients 14 Steps:

Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

Yield Serves 20 Number Of Ingredients 18 Steps:

  1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
  2. Rub a little lemon on the mushrooms to prevent them from turning brown.
  3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It’s best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don’t leave them in the ice bath or they’ll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
  4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.

Yield Makes 8 servings Number Of Ingredients 6 Steps:

Place sesame seeds in small nonstick skillet set over medium heat. Stir until toasted and golden brown, about 3 minutes. Cool completely. Place in a spice grinder with 1 1/2 teaspoons salt. Process until finely ground. Transfer mixture to small ramekin. Mix curry powder and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin. Mix paprika and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin. (Flavored salts can be made 1 day ahead. Cover and set aside at room temperature.) Pour oil into small bowl or ramekin. Place vegetables decoratively on platter. Serve, passing oil and salts separately.

Number Of Ingredients 11 Steps:

Separate celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Cut each stalk into 4-inch-long pieces; set aside. Bring a large pot of water to a boil. Add salt. Snip the tips off each pea pod, and place in boiling water. Blanch for 15 seconds. Drain, and immediately rinse under cold water. Slice radishes into 1/8-inch-thick rounds; set aside. Working with a channel knife, cut about 6 parallel, evenly spaced grooves down the length of the cucumber. Slice cucumber crosswise into 1/4-inch-thick rounds; set aside. Using the channel knife, slice about 8 parallel evenly spaced grooves down length of daikon. Slice into 1/4-inch rounds and set aside. Slice the carrots in half lengthwise and set aside. Just before piping, separate endive, and trim ends. Arrange vegetables on large platters. Spoon the cream cheese into a pastry bag fitted with a pastry tip or a freezer bag with the corner snipped off. Pipe cream cheese onto each vegetable. Garnish with chives and mint leaves.

More about “blanched crudites recipes”

Number Of Ingredients 6 Steps:

Equipment:cutting boardpeelerspoonchef’s knife, 8-inchserving plateArrange the carrot, celery, cucumber, and bell pepper in a circle on a serving plate and put the broccoli florets and cherry tomatoes in the center. Stored in a sealed container in the refrigerator, Crudités will keep for 3 days.Crudités with Blanched Vegetables: Tougher vegetables, such as broccoli, are easier for some people to digest when lightly blanched. To blanch the broccoli, put 4 cups of water in a small saucepan and bring to a boil over high heat. Turn off the heat. Add the broccoli and let sit for 2 minutes. Drain and rinse the broccoli with cold water to stop the cooking. Other vegetables that can be blanched prior to serving as crudités include asparagus, cauliflower, and green beans.