Holiday Vegetable Platter “Crudité”


  • 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

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