WINTER CRUDITéS

Winter Crudités image

Categories Pepper Steam Winter Raw Simmer Boil

Number Of Ingredients 23

Ingredients

Broccoli
Cut into large florets; steam until bright green and crisp-tender, 2 to 5 minutes.
Brussels Sprouts
Trim stem ends; score with an X. Halve crosswise, and steam until bright green and tender, 8 to 10 minutes.
Carrots
Peel; cut into 2-inch lengths, then halve or quarter if thick. Serve raw.
Cauliflower
Cut into large florets; steam until crisp-tender, 3 to 5 minutes.
Celery
Trim base of stalks. Wash and dry; cut into 2-inch lengths. Serve raw.
Endive
Trim stem end; separate leaves. Wash quickly and dry well. Serve raw.
Fennel
Trim away fronds, stalks, and outermost layer; remove tough core, and cut bulb into 1/2-inch strips. Serve raw.
New or Small Potatoes
Scrub and halve; steam until tender, 15 to 20 minutes.
Lemon-Thyme Dip
1 cup sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 tablespoon zest and 3 tablespoons juice)
1 tablespoon chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper
(makes 1 1/2 cups)

Steps:

PLAN AHEAD
If serving crudités at a party, plan on 1/8 to 1/4 pound of vegetables for each guest. The selection shown here is a suggestion; feel free to vary the vegetables as desired and by season. Some vegetables (celery and carrots) can be served raw; others should be steamed.
Prepare to Steam
Set a steamer basket (or a colander) in a Dutch oven (or a pot with a lid). Fill with enough salted water to come just below basket, and bring to a boil. Prepare an ice-water bath; place a colander inside, over the ice. Line a baking sheet with a double layer of paper towels.
steam vegetables
Working with one kind at a time, steam vegetables, starting with the mildest-tasting and ending with the most pungent (this will keep potatoes, for example, from tasting like Brussels sprouts). Place vegetables in the basket; reduce heat to a simmer. Cover, and steam as directed. Add water to pan as needed between batches to prevent scorching.
cool and drain
With tongs or a slotted spoon, transfer vegetables to the colander in the ice-water bath to stop cooking (add ice as needed after each batch). Once completely cooled, transfer vegetables to paper towels to drain. Pat dry.
Store
Vegetables can be prepared up to 3 days ahead; wrap each type of vegetable separately in paper towels, then plastic (so flavors don't mix), and refrigerate.
Serve
Arrange on a platter with dip alongside.
Lemon-Thyme Dip
In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving.