Holiday Vegetable Platter “Crudité” - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Holiday Vegetable Platter “Crudité”



    Determined Triathlete Never Lost Hope


    • 1 bunch Broccoli, small florets, peel and slice the stem thinly
    • 6 Carrots, peeled and cut into small sticks
    • 24 Green beans, stems removed
    • 3 Celery stalks, peeled and cut into sticks
    • 1 Pint Baby grape tomatoes
    • 1 Cucumber, peeled, seeded and cut into thick slices
    • 12 Radishes, cut in half or quarters


    • In a pot of rapidly boiling salted water, separately blanch the broccoli, carrots, green beans and celery for only about 10 seconds.
    • Plunge each vegetable into a bowl of ice water to stop cooking.
    • Drain, pat dry with paper towels and reserve.
    • Leave the tomatoes, cucumber and radishes raw.
    • Decoratively arrange on a serving plate.
    • Serve with your favorite dip, perhaps consider a creamy style dressing and a vinaigrette style dressing to suit all your guests individual tastes.

    Lincoln Culinary Institute