Free Recipe Crudites with Buttermilk-Peppercorn Dip
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Crudites with Buttermilk-Peppercorn Dip Recipe
1 tb Coarse salt
4 oz Haricots verts or wax beans
1 bn Thin asparagus
1 bn Celery
1 sm Jicama
1 md Cucumber or 3 kirby
-cucumbers; peel on
2 bn Scallions
1 bn Carrots
1 md Yellow squash
1 md Zucchini
1 md Daikon
12 Cherry tomatoes
=== BUTTERMILK-PEPPERCORN
-DIP ===
1 c Sour cream
2 tb Buttermilk
1 ts Ground mixed peppercorns;
-(black, pink,
And green)
2 ts Minced chives
1/2 ts Finely-chopped fresh thyme
1 lg Shallot; minced
1/2 ts Coarse salt
Crudites with Buttermilk-Peppercorn Dip Preparation
To make the Buttermilk-Peppercorn Dip: Place the ingredients in a medium bowl, and stir well to combine. Serve immediately or store, covered, in the refrigerator, for up to 48 hours. (Makes 1-1/3 cups) Prepare a large bowl of ice water, and set aside. Bring a large pot of water to a boil, and add the salt. Trim the beans, and place in the boiling water. Blanch for 15 to 25 seconds until the color becomes bright green. Use a slotted spoon to transfer the beans to the ice bath to cool. When cool, remove them from the ice water, pat dry with a paper towel, and set aside. Trim the woody ends from the asparagus, and immerse in the boiling water. Blanch until bright green, about 30 seconds; transfer to the ice bath to cool. Remove them from the ice water, pat dry, and reserve. Separate the celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Trim the bottoms and tops off each stalk, and set aside. Peel the jicama, and cut into 1/4-inch matchsticks 3 to 5 inches in length. Set aside. Wash the cucumber very well, and cut in half (if using regular cucumbers); cut cucumber into spears, and set aside. Trim the scallions to 9-inch lengths, and set aside. Wash and peel the carrots, and cut lengthwise into strips measuring 1/4 inch in diameter. Set aside. Wash the squash and zucchini very well, and cut into 1/16-inch-thick slices lengthwise, preferably on a mandoline. Peel the daikon, and cut into 1/16-inch-thick slices lengthwise. Set aside all the slices, covered with a damp towel, until serving time. Wash and dry the cherry tomatoes. Set aside. Place the beans, asparagus, celery, jicama, cucumbers, and carrots in serving glasses. Roll up the squash, zucchini, and daikon strips, and place on the serving platter with the other vegetables. Place the tomatoes in a bowl or glass. Serve the crudites with the Buttermilk-Peppercorn Dip. Serves 12. Source: Martha Stewart Living – <www.marthastewart.com> S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 80 Calories (kcal); 4g Total Fat; (45% calories from fat); 2g Protein; 10g Carbohydrate; 9mg Cholesterol; 577mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 12
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