Crudités (pronounced crew-dee-tay) are sliced or whole small vegetables that may make up a first course of a meal, or are more commonly found as appetizers in banquet style eating. They often are served with an appropriate dip—ranch dressing is a popular choice. Yep, that's right, it's a veggie platter. When you’re deciding what to serve on a vegetable plate, consider taste, texture, and appearance.
You’ll also need to decide if any of the vegetables you use for crudités should be blanched first. Blanching can help make certain vegetables more appealing and easier to eat. Consider blanching the following veggies for crudités:
Asparagus
Broccoli
Cauliflower
Summer squash or Zucchini
Green Beans
Most other vegetables don't require blanching, but the above are likely to taste a little better and are more digestible if they have been cooked slightly for minute or two. Cauliflower and Broccoli can be eaten without blanching and you don’t want to blanch vegetables like mushrooms, tomatoes, celery, radishes, baby corn, snap peas or carrots.
Simple crudités could be a plate of cucumbers, tomatoes, broccoli, carrots, leeks and mushrooms, it's as simple or elaborate as you care to make it.
You’ll also need to decide if any of the vegetables you use for crudités should be blanched first. Blanching can help make certain vegetables more appealing and easier to eat. Consider blanching the following veggies for crudités:
Asparagus
Broccoli
Cauliflower
Summer squash or Zucchini
Green Beans
Most other vegetables don't require blanching, but the above are likely to taste a little better and are more digestible if they have been cooked slightly for minute or two. Cauliflower and Broccoli can be eaten without blanching and you don’t want to blanch vegetables like mushrooms, tomatoes, celery, radishes, baby corn, snap peas or carrots.
Simple crudités could be a plate of cucumbers, tomatoes, broccoli, carrots, leeks and mushrooms, it's as simple or elaborate as you care to make it.
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