Easy Crudités
Published Nov. 20, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5cups vegetables for blanching, such as snap peas, green beans, broccoli, broccolini, cauliflower and asparagus
- 5cups vegetables for serving raw, such as cucumbers, carrots, celery, radishes, bell peppers, cherry tomatoes, jicama, endive, radicchio and little gem lettuce
- Kosher or flaky sea salt, for serving
- Dips, for serving (optional)
- Olives, marinated artichokes, nuts and/or crackers, for serving (optional)
Nutritional analysis per serving (8 servings)
86 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 4 grams protein; 105 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the blanched vegetables: Set up an ice bath by filling a large bowl halfway with ice, then add water until ⅔ full. Bring a large pot of salted water to a boil. If using broccoli and cauliflower, cut into bite-sized florets; if using long vegetables like asparagus and green beans, leave them whole. Working one vegetable variety at a time, and starting with the lightest-colored ones, cook until crisp-tender, 1 to 3 minutes for most vegetables. Remove the vegetables with a strainer or slotted spoon and immediately transfer to the prepared ice bath. (Feel free to use a steamer basket if you have one.) Drain well and pat the vegetables dry.
- Step 2
Wash and dry the vegetables you plan to serve raw and cut them into bite-sized pieces as necessary. If using lettuce leaves like endive or little gem, remove the individual leaves from the heads.
- Step 3
If serving dips, place them in bowls on a large platter or board, then arrange the crudités around them in piles or stacks, grouping by kind. Sprinkle the vegetables lightly with salt. Add olives, artichokes, nuts and/or crackers, if using.
- Step 4
Serve immediately, or refrigerate, covered loosely with plastic wrap, for up to 8 hours. Use any leftover crudités in a salad or soup, or cook for a simple side.
Private Notes
Comments
I am sure this is a wonderful idea. But as someone who works in catering — no one really eats the crudite. Don’t over do it. Consider it all a set up for a good soup or salsa. Use the smaller plate. Don’t hog up too much table space. I wish I ate more crudite.
I find the key to a great crudité platter, aside from a beautiful arrangement, is fabulous dips. Make at least two: Romesco sauce, tonnato sauce, sour cream onion or vegetable dip, green goddess sauce. Always gets raves.
I have to say that when asked to bring an item for a potluck, I always always offer to bring the vegetable platter. Not only is it beautiful and colourful, many times it is the only thing that people with food allergies can eat at a party. It’s top allergen free if the dips and accompaniments are served on a separate plate. Thank you Lidey for posting this recipe, your platter does indeed look beautiful and my family would devour it!
Never heard of blanching the veggies for crudites... I've always eaten them all raw. Wouldn't it make them unappealing to eat with you fingers (squishy?) Or dip into ranch if they are too soft?
If you put some thought into the vegetables, a crudite is a bright, fresh nibble for guests. Think snap peas crisp and bright in season, the first tender carrots of spring with their tops, wedges of fennel or steamed turnip. If you use slimy baby carrots and dried-out, pre-cut broccoli then yes, I agree, no one will really be into the crudite platter. Just my 2 cents.
As someone who host and is not part of a catering team, a crudités platter is your friend for early guests and a multi course meal. You cut the vegetables in advance, but store them in containers in a cool place, only assemble at the last minute. Otherwise you end up with dried up unappetizing vegetables platter like caterers do.
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