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Blanched crudites

  • Preparation Time10 mins
  • Cooking Time2 mins
  • Serves4
  • DifficultyEasy

For the blanched crudites

450g asparagus
450g carrots sliced diagonally in 2 1/2cm chunks
300g cherry tomatoes
2 heads radicchio
Herb dip, recipe follows

For the herb dip

225g cream cheese, at room temperature
100g sour cream
115g mayonnaise
4 spring onions, white and green parts, minced
10g freshly parsley leaves, minced
For the blanched crudites:

1) Prepare a large pot of boiling salted water, and fill a large bowl with ice water.

2) Remove the tough bottoms of the asparagus stalks. if they are thick, peel the stems half-way up the stalk.

3) Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.

4) Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.

5) Slice the radicchio into wedges.

6) Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the herb dip.

For the herb dip:

1) Place the cream cheese, sour cream, mayonnaise, spring onions, parsley, dill, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

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