Crudités and dips

                                                        Crudités

 

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Crudités are simply raw vegetables cut into manageable pieces designed to be used for snacking.  They are usually served with dips.  Some vegetables are fine raw, others are a bit better if very lightly blanched first.  And when thinking of vegetables to use for crudités, think outside the box.  Carrot and celery sticks are fine, but there are other wonderful vegetables than lend themselves well.

 

Vegetables that are appropriate for crudités include:

 

 

Asparagus – (raw or very lightly blanched)

Broccoli florets – (best lightly blanched)

Carrots

Cauliflower florets – (raw or very lightly blanched)

Celery

Chayote

Cherry tomatoes

Chunks of red cabbage

Cucumber

Edible pod Snow peas

Edible pod sweet peas

Fennel root

Green beans

Jicama

Miniature ears of corn

Radishes

Small green onions

Small inner leaves of Romaine lettuce

Small mushrooms

Sweet peppers – (all colors)

Sweet purple onion

Zucchini slices

 


Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann

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