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  • Vegetable Crudités Platter

    5 votes
    Vegetable Crudités Platter
    Prep: 40 min Cook: 15 min Servings: 15
    by Mary Frances Hart
    3 recipes
    >
    Here is a platter that was successful at a Thanksgiving dinner. Use whatever is in season and colorful.

    Ingredients

    • green beans
    • asparagus
    • broccoli
    • celery
    • red, yellow, orange, green bell peppers
    • carrots
    • jimica (not sure I spelled that correctly)
    • small tomatoes - heirlooms,or grape tomatoes
    • 1 small to medium purple cabbage
    • romaine or any sturdy lettuce for lining the platter
    • fresh herb bunches to decorate with
    • chopped parsley to sprinkle over the veggies

    Directions

    1. Blanch the green beans, asparagus, broccoli.
    2. Cool quickly under cold water and dry.
    3. Separate the broccoli into bite sized pieces.
    4. Slice celery, peppers, carrots, jimica, and any other vegetables into easy to handle bite sized pieces.
    5. Peel back some of the outer leaves of the cabbage for decoration then hollow out the cabbage - a melon baller works well.
    6. Line the platter with lettuce allowing it to overlap the ends of the platter.
    7. Place the cabbage in the center or I like off-center and an oval platter.
    8. Arrange, pile the veggies in groups around the cabbage; getting them to sort of stand up when you can...just so it looks a little more interesting then a flat wagon wheel.
    9. Fill the cabbage with your favorite dip.
    10. Tuck herb bunches on one or both diagonal sides.
    11. Sprinkle chopped parsley lightly over the top if you like.

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    Comments

    • ShaleeDP
      ShaleeDP
      That is one healthy platter. We need those stuff too, more often i think.

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