bare ingredients - a foodie site for food lovers

Recipe Links

Other Links

Vegetable Crudités

This selection of fresh vegetables are served with an artichoke puree dip. This makes an excellent and health canapŽ 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

  1. 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.
  2. To Serve: Assemble the vegetables around a large platter with the dip placed in the centre. Serve.