Best Winter Crudités Recipes

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WINTER CRUDITES WITH BUTTERMILK DIP



Winter Crudites with Buttermilk Dip image

Creamy whites and the palest greens compose these wintry crudites. The delectable dip pairs well with any vegetable, any time of year. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 8

1 cup buttermilk
1 cup creme fraiche or sour cream
1/2 cup coarsely chopped fresh dill
Coarse salt and freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
Pinch of cayenne pepper
1 1/4 teaspoons coarse salt
Assorted crudites, such as celery stalks, hearts of romaine, icicle radishes, cucumber spears, and blanched cauliflower florets and white asparagus, for serving

Steps:

  • Combine buttermilk, creme fraiche, dill, lemon zest and juice, and cayenne in a bowl. Season with salt and black pepper. Refrigerate, covered, up to 1 day. Stir until smooth before serving.
  • Arrange crudites in glasses (or on a platter), and serve, with dip.

RAINBOW WINTER DIPS & CRUDITéS



Rainbow winter dips & crudités image

Who says party food can't be healthy? Enjoy this selection of dips - featuring beetroot, butternut squash and caramelised onion - alongside veg crudités and breadsticks

Provided by Esther Clark

Categories     Snack

Time 1h35m

Yield Serves 10-12

Number Of Ingredients 25

150g baby carrots , halved lengthways
15 small radishes
6 baby cucumbers , halved lengthways
breadsticks and crispbreads, to serve (optional)
250g butternut squash , peeled and cut into 2cm chunks
4 large garlic cloves , in their skins
1 tsp cumin seeds
1 tsp ground coriander
½ tsp hot smoked paprika
2 tbsp rapeseed oil
200g can chickpeas , drained and rinsed
1 tbsp tahini
1 tsp coriander seeds , crushed
3 banana shallots , peeled and quartered lengthways
6 spring onions , trimmed
½ tbsp rapeseed oil
100g fat-free Greek yogurt
1 small garlic clove , finely grated
2 tbsp finely chopped chives
3 cooked beetroot
½ tbsp brown rice miso paste
1 tbsp cashew butter
1 lime , juiced
1 tbsp fat-free natural yogurt
½ tbsp sesame seeds

Steps:

  • To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth - loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
  • To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
  • For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
  • Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.

Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

BAKED ARTICHOKE DIP WITH WINTER CRUDITES



Baked Artichoke Dip with Winter Crudites image

A bubbling artichoke dip brings a sense of indulgence to any gathering. An assortment of winter-vegetable crudites adds unexpected freshness and crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 6 cups

Number Of Ingredients 15

3 cans (14 ounces each) artichoke hearts in water
6 tablespoons unsalted butter, room temperature
1/4 cup all-purpose flour
2 cups whole milk, warmed
2 teaspoons coarse salt
Freshly ground black pepper, to taste
1/8 teaspoon cayenne pepper
1 cup grated Parmesan cheese (3 ounces)
1 cup grated pecorino cheese (3 ounces)
1 large onion, finely chopped
1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
3 garlic cloves, minced
1 1/2 teaspoons finely grated lemon zest
1/4 cup fresh breadcrumbs
Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving

Steps:

  • Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
  • Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
  • Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest. Transfer to an 8-cup baking dish. Top with reserved artichoke leaves. Sprinkle with breadcrumbs.
  • Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.

WINTER CRUDITES WITH WALNUT-GARLIC DIP



Winter Crudites with Walnut-Garlic Dip image

Categories     Condiment/Spread     Garlic     Vegetable     Appetizer     Christmas     Cocktail Party     Walnut     Winter     Bon Appétit

Yield Makes about 3 cups dip

Number Of Ingredients 9

1 12-ounce russet potato, peeled, quartered
3/4 cup walnuts, toasted
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 garlic cloves
1 tablespoon chopped fresh oregano
2 tablespoons cold water
1/3 cup finely chopped fresh parsley
Assorted raw vegetables (such as carrots, radishes, and red and green bell peppers)

Steps:

  • Cook potato in medium saucepan of boiling salted water until tender, about 15 minutes. Drain. Cool completely. Blend nuts, * cup oil, lemon juice, garlic and oregano in processor 1/3 until almost smooth. Add potato, 1/3 cup oil and 2 tablespoons water. Using on/off turns, process just until potato is blended and mixture is creamy (do not over-process or mixture will become sticky).
  • Transfer mixture to medium bowl. Mix in parsley. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve with vegetables.

WINTER CRUDITéS



Winter Crudités image

Categories     Pepper     Steam     Winter     Raw     Simmer     Boil

Number Of Ingredients 23

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.

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