Crudité Shopping Tips
Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.
Crudité Cooking Tips
When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.
How to Assemble a Crudité Platter
This post is sponsored by BJ’s Wholesale .
Learn how to set up a Crudité Platter that your guests will actually enjoy, filled with fresh and seasonal veggies and a few delicious dips, olives and nuts. Follow this quick guide and I guarantee you will find even the pickiest of eaters hanging around this awesome vegetable tray!
Crudité platters remind me of warm sunny days by the pool!
Back in Brazil, my aunt would always set up some veggies (usually carrots and celery) along with some sea salt for some healthy snacking for when we needed a munch while sun bathing or swimming. Well, as years went by and I became more of a foodie, I decided carrots and celery weren’t enough and wanted to take the whole crudité thing up a notch.
I do not have a pool – bummer! – so my veggie platter creations usually go with me to picnics and barbecues in the park or even just set up as a snack tray whenever I decide to spend an afternoon reading in the balcony while sipping some iced tea.
With almost no effort, you can set up a beautiful healthy party platter that won’t break the bank and will be just as interesting as the popular chips and salsa that everybody goes for, if not more! ?
First things first, What does the word crudit é mean and how do you pronounce it?
Classically defined as pieces of raw vegetables that are served with a dip as an appetizer, crudit é or crudités are what you find on a traditional veggie tray.
Crudité is pronounced like &ldquoCrew-Dee-Tay&rdquo and is much easier to eat than say or spell.
The word crudité is French, so if you want you can just call them raw veggies. And it&rsquos an easy appetizer that you can make/prep ahead. Your personal trainer is going to be so proud!
- Make sour cream dip
- Lightly mix together all the ingredients. Don't over-stir, as the dip becomes runny quite quickly. This can be prepared the day before the party and kept in the fridge.
- Put the avocado, mayonnaise, and cilantro in a food processor and whiz until smooth. Turn into a serving bowl and stir in the sour cream. Push the avocado pits into the mixture to prevent discoloration, Remove before serving. This will keep in the fridge for up to a day.
- Put the chickpeas and lemon juice in a blender and work to a smooth purée. Add the tahini paste, olive oil, and garlic and blend until smooth. Scrape down the sides and add the boiling water. The consistency should be fairly loose and light. Taste and adjust seasoning if necessary, spoon into bowls and drizzle with a little olive oil. Will keep in the fridge for a couple of days.
- Quarter and core the tomatoes and remove the seeds. Finely chop the tomatoes and put into a bowl. Add all the remaining ingredients and combine. Keep at room temperature until ready to serve. This will keep in the fridge for up to 3 days.
Reprinted with permission from_Great Parties for Kids_ , Copyright © 2006, by Rose Hammick and Charlotte Packer. , Ryland Peters and Small, Inc.
The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.
The Spanish tortilla is not actually a tortilla at all—at least in the way most Americans understand the term. Instead, the tortilla is a large, delicious frittata of eggs and potatoes. This version is a great make-ahead, single-bite hors d'oeuvre to serve warm at a cocktail party.
This Glorious Crudité Platter Will Make Thanksgiving Feel Extra-Special
While casseroles, turkey, and mashed potatoes may anchor Thanksgiving spreads, the crudités platter is the star of any pre-dinner appetizer-and-cocktail situation. This year, take inspiration from some of our favorite restaurants, and revamp that relish tray. Do as Eleven Madison Park in New York City does and enrobe those carrots, celery, and radishes in butter with a sprinkle of sea salt before serving fan out radicchio and lettuce leaves to pair with pimiento cheese like they’ve done at Dove’s Luncheonette in Chicago or take your veg to the next level (literally) with a tiered 𠇏ruits de terre” tower (hat tip to Botanica in L.A.). The crudités platter is a vibrant, refreshing precursor to the heavier classics of the holiday𠄺nd it sure doesn’t hurt that it’s a beauty to behold.
Now is a great time to break out the mandoline or the paring knife and give fresh vegetables the TLC they need we love cutting cucumbers into delicate fan shapes. Always make sure carrots are scrubbed clean of any debris or imperfections, and make sure your veggies are big enough for easy gripping and dipping.
Who Says Veggies Don't Need Butter?
Have some leftover butter from all that baking? Soak your crudités in some cold water, pat them dry, and dip in a bowl of melted butter. Place them on a tray, and pop it in the freezer, re-dipping for as many layers as your indulgent heart desires. Finish off with a sprinkle of flaky sea salt, sesame seeds, or za𠆚tar before serving—they’ll be gone as soon as they hit the table.
16 of the Best-Ever Beet Recipes
There are many delicious methods for preparing beets, from roasting to pickling to eating them raw, steamed, or sauteed. And thanks to their sweet-but-earthy flavor, the root veggie pairs well with plenty of foods and seasons: they taste (and look) just as perfect sliced and served on top of a spring salad as they slow-roasted next to pork tenderloin with potatoes.
Here, we've rounded up some of our favorite easy-to-make beet recipes that you can serve at breakfast, lunch, dinner, even dessert (FYI, beets are delicious baked into muffins with tahini. If you didn't know, now you know).
Tips and tricks for preparing the Ultimate Crudité Platter
- The vegetables have to be at their peak of freshness.
- Variety is key. Think about the colour, texture and taste – with a full range of sweet such a baby corn, or baby carrots, to a hint of bitterness such as tenderstem broccoli. Aim for 10 or more different vegetables.
- Arrange the vegetables with care: a plate overflowing with fresh, vibrant vegetable looks so enticing, Don’t just pile them up. A platter should be a feast for the eyes.
- Blanch some of the green, leafy items. Plunge them into ice cold water, and the colours will really pop.
- Cut the vegetables to bite sized pieces (or two at most). At a party, with a drink in hand, nobody wants to be trying to munch their way through an overly large carrot or huge broccoli floret. With all that chopping you will need a good, sharp knife, and chopping board.
- Prepare a few hours ahead and store the vegetables in air tight containers in the fridge, with a piece a damp kitchen paper to preserve freshness.
While you can certainly have an epic crudité platter with just veggies and dip, it’s also nice to include a few extras. They not only help break up the monotony, but also add a nice crunch, salty or tangy bite, or savory flavor.
Here are some extras I like to add:
Olives: add a savory flavor punch check out the olive bar at the grocery store for different varieties
Pickles: the sharp, tangy saltiness is a great balance with the raw, sweet veggies
Crackers, pita chips, and crisp breadsticks: choose different sizes and flavors
Bread: top a slice of baguette with a little dip or butter and pile on a few veggies for an open-face bite-size sandwich
Nuts and seeds: raw or roasted
Butter: preferably salted and cultured for best flavor (hello, radishes + butter!)
Cured meats and cheese: for a more substantial meal or to go with cocktails
Toasted Garlic-Beef Stock
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Watch the video: CUISINE DU CHEF SALADE CRUDITEES (October 2021).