All-Green Crudités Basket
Print Recipe
Crudités sounds pretty damn fancy. And that’s because they are. Well, at least when it comes to presentation. Katie Workman’s recipe for an all-green crudités basket from The Mom 100 is really just a bunch of carefully sliced (and sometimes blanched) veggies...paired with your favorite dips, of course.
For more tips, tricks and recipes from Katie Workman, check out her website, The Mom 100, and her exclusive interview on The Coterie.
Ingredients
8 ounces string beans or haricot verts, ends trimmed
1 head broccoli, cut into florets
1 medium cucumber, cut into sticks
1 bulb fennel, sliced into thin vertical slices
1 bunch celery, cut into sticks
1 green pepper, cored, seeded and sliced
3 heads endive, large leaves cut in half vertically
Directions
1. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Plunge the green beans and broccoli florets into the water and cook until bright green, about 1 minute. Drain and transfer to the ice water bath and let cool completely. Dry on paper towels.
2. You can use a basket, a bowl, or a box to arrange and present the vegetables. You can also lay them out on a platter. Just group them in large or small clusters, and nestle them closely to one another so that they remain upright.
57 calories
1g fat
12g carbs
4g protein
4g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.