Best 3 Blanched Crudites Recipes
**Blanched Crudités: A Simple and Refreshing Appetizer or Side Dish**
When it comes to healthy and refreshing snacks or side dishes, blanched crudités are a great option. They are simple to prepare, visually appealing, and packed with nutrients. Blanching, a process of briefly boiling vegetables in water and then immediately transferring them to ice water, not only enhances their flavors and colors but also preserves their nutritional value. In this article, we present a collection of blanched crudités recipes that offer a delightful variety of flavors, textures, and colors. From classic carrot and celery sticks to more exotic options like asparagus and fennel, these recipes provide a healthy and delicious way to enjoy fresh vegetables. Whether you are looking for a quick and easy appetizer, a light and refreshing side dish, or a healthy snack, these blanched crudités recipes have something for everyone. So, gather your favorite vegetables, and let's get blanching!
BLANCHED ASPARAGUS
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
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.
MIXED-BEAN CRUDITE WITH CUCUMBER RANCH DRESSING
Steps:
- Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
- Snap off the ends of all the beans, leaving the tail on if desired
- Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
- Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
- To make dressing: Grate cucumber on the large holes of a box grater.
- In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
- Arrange vegetables on a platter and serve with dressing for dipping.
WINTER CRUDITE SALAD
Choose a celery root that seems heavy for its size.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
- Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
- Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.
Tips:
- Choose fresh, crisp vegetables: This will ensure that your crudités are flavorful and have a good crunch.
- Blanch the vegetables properly: Blanching helps to preserve the vegetables' color and crispness. To blanch the vegetables, bring a large pot of salted water to a boil. Add the vegetables and cook for 1-2 minutes, or until they are bright green and tender-crisp. Immediately transfer the vegetables to a bowl of ice water to stop the cooking process.
- Dry the vegetables thoroughly: This will help to prevent the vegetables from becoming soggy.
- Serve the vegetables with a variety of dipping sauces: This will allow your guests to choose their favorite flavor combination. Some popular dipping sauces for crudités include ranch dressing, hummus, guacamole, and tzatziki sauce.
Conclusion:
Blanched crudités are a healthy and delicious snack or appetizer that can be enjoyed by people of all ages. They are a great way to get your daily dose of fruits and vegetables, and they are also a good source of fiber and vitamins. With so many different dipping sauces to choose from, there is sure to be a flavor combination that everyone will love. So next time you are looking for a healthy and refreshing snack, reach for a plate of blanched crudités.
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