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Vegetable Crudités
This selection of fresh vegetables are served with an artichoke puree dip. This makes an excellent and healthy canape or snack before a meal when entertaining. Who says that dips have to be unhealthy. When selecting your vegetables be sure that they are fresh and high in quality, otherwise you may be disappointed. I choose to make my dip with canned artichokes which are perfect for this purpose.
Portions: 12 Portions
Preparation: 20 minutes
Cooking:
Ingredients
Vegetables
- 150g radish, trimmed and cut in half
- 3 medium to large carrots, peeled and cut into batons 4-5cm long and around 1 cm thick
- 4 celery sticks, stringy ribs removed and cut into batons 4-5 cm long and 1cm thick
- 150g stringless beans, trimmed
- 1 small cauliflower broken up into florets with a little stem
Artichoke Dip
- 2 cans artichokes
- 2 garlic clove
- 300ml extra virgin olive oil
- juice of 1 lime
- maldon salt and freshly ground pepper
Method
- Artichoke Dip: Drain the liquid from the can artichokes and put them in a food processor or blender with the remaining ingredients and puree to a smooth dip. Season the dip to taste. Store it in sealed container for up to a week before serving. Serve in abowl with a grind of pepper over the top.
- To Serve: Assemble the vegetables around a large platter with the dip placed in the centre. Serve.
