Veggie Mania


Crudités is a French term that refers to "raw vegetables," so a platter of crudités typically consists of one or more types of raw vegetables served with one or more dips. These are great for parties and can be served as an appetizer, at a buffet, in place of a salad - the sky is the limit. Here are some ideas for interesting crudité platters - mix and match to discover what you like best.


Vegetables
Asparagus (steamed)
Bell peppers
Broccoli
Carrots
Cauliflower
Celery
Cucumbers
Fennel
Green onions
Jicama
Mushrooms
Radishes
Snow peas
Tomatoes


Possible additions
Bread
Cheese
Crackers
Edible flowers


Tips
Make the vegetables as appetizing and ready-to-eat as possible: rinse well, trim stems, remove spots and seeds, peel (if necessary), cut into sticks or rounds
Arrange the vegetables on a nice platter with the dip(s) in the center
If you only have an ugly platter, camouflage it with lettuce leaves
Garnish the platter with slices or wedges of lemon, lime, orange, and/or tomato
Garnish the dips with minced parsley and/or a sprinkling of paprika and/or black pepper
Serve alongside a cheese plate




this article was borroweed from Veggietales.com
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1 comment:

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