Best 7 Blanched Crudites Recipes

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Discover the art of preparing blanched crudités, a delightful and vibrant side dish that can elevate your meals to new heights. This simple yet elegant dish showcases the natural flavors and colors of fresh vegetables, making it a perfect accompaniment to various culinary creations. Whether you're hosting a party, planning a picnic, or simply seeking a healthy and visually appealing snack, blanched crudités are sure to impress. Join us on a culinary journey as we explore the techniques, tips, and tricks to creating perfect blanched crudités that will tantalize your taste buds and add a touch of sophistication to your dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BLANCHED ASPARAGUS



Blanched Asparagus image

Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

1 1/2 pounds medium-thick asparagus
8 cups water
2 tablespoons coarse salt

Steps:

  • Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness).
  • Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.

EASIEST CRUDITéS PLATTER EVER!



Easiest Crudités Platter Ever! image

The traditional veggie tray just got a little more exciting. This Crudités Platter highlights all the veggies that you love in a simple, beautiful display!

Provided by Jennifer Stewart

Categories     Perfect Party Foods

Time 10m

Number Of Ingredients 18

1 cup Broccoli
1 cup Cauliflower
1 cup Cucumber
1 cup Radishes
1 cup Mini Bell Peppers
1 cup Celery
1 cup Carrots
1 cup Green Onions
1 cup Shishito Peppers
1 cup Endive
1 cup Cherry Tomatoes
1 cup Asparagus
1 cup Green Beans
1 cup Snap Peas
Hummus (I prefer a spicy one)
Greek/Ranch Dip (or any sour cream based dip)
Garlic Cheese Spread (I prefer Boursin)
Fresh Dill and Parsley for garnishes

Steps:

  • Arrange all your crudites or vegetables on your board and serve!
  • Enjoy with friends!

Nutrition Facts : Calories 42 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 76 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CRUDITES WITH BALSAMIC DIP



Crudites with Balsamic Dip image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 carrots, peeled and sliced
2 Belgian endives, separated
1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips
1 fennel bulb, trimmed, cored and sliced into bite-size pieces
1 bunch radishes, trimmed
1 cup teardrop tomatoes, stemmed

Steps:

  • Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

CRUDITéS WITH LEMON-GARLIC AïOLI



Crudités with Lemon-Garlic Aïoli image

Provided by Lulu Powers

Categories     Mushroom     Tomato     Fourth of July     Mayonnaise     Asparagus     Bell Pepper     Carrot     Zucchini     Summer     Party

Yield Serves 20

Number Of Ingredients 18

For the Aïoli
1 cup mayonnaise
5 garlic cloves, put through a garlic press
Juice of 1/2 lemon
1 teaspoon sugar
1 teaspoon Tabasco sauce
Salt and freshly ground black pepper to taste
For the Crudités
1/2 lemon
3 cups button mushrooms, wiped clean with a paper towel
One 1-pound bag peeled baby carrots
2 bunches of radishes
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 bunch of asparagus
1 bag or box of cherry tomatoes
5 green or yellow zucchini
1/4 cup chopped fresh herbs (optional)

Steps:

  • 1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
  • 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
  • 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
  • 4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.

CRUDITES WITH OLIVE OIL AND FLAVORED SALTS



Crudites with Olive Oil and Flavored Salts image

Categories     Vegetable     Appetizer     Low Carb     Spice     Curry     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1/3 cup sesame seeds
11 1/2 teaspoons salt
1/4 cup curry powder
1/4 cup Hungarian sweet paprika
3/4 cup extra-virgin olive oil
Assorted fresh vegetables

Steps:

  • Place sesame seeds in small nonstick skillet set over medium heat. Stir until toasted and golden brown, about 3 minutes. Cool completely. Place in a spice grinder with 1 1/2 teaspoons salt. Process until finely ground. Transfer mixture to small ramekin.
  • Mix curry powder and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin.
  • Mix paprika and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin. (Flavored salts can be made 1 day ahead. Cover and set aside at room temperature.)
  • Pour oil into small bowl or ramekin. Place vegetables decoratively on platter. Serve, passing oil and salts separately.

SIMPLE PIPED CRUDITES



Simple Piped Crudites image

Vegetables with flavored cream cheese piped on top make an elegant alternative to plain crudites. Apply with a variety of pastry tips. A freezer bag will work as well as a pastry bag for piping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 bunch celery
2 teaspoons coarse salt
2 dozen snow peas
3 medium radishes
1 seedless cucumber, peel on
3 heads endive
18 baby carrots, halved lengthwise
1 medium daikon, peeled and sliced crosswise, 1/4 inch thick
3 cups Flavored Cream Cheeses
Chives, for garnish
Mint leaves, for garnish

Steps:

  • Separate celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Cut each stalk into 4-inch-long pieces; set aside.
  • Bring a large pot of water to a boil. Add salt. Snip the tips off each pea pod, and place in boiling water. Blanch for 15 seconds. Drain, and immediately rinse under cold water.
  • Slice radishes into 1/8-inch-thick rounds; set aside. Working with a channel knife, cut about 6 parallel, evenly spaced grooves down the length of the cucumber. Slice cucumber crosswise into 1/4-inch-thick rounds; set aside. Using the channel knife, slice about 8 parallel evenly spaced grooves down length of daikon. Slice into 1/4-inch rounds and set aside.
  • Slice the carrots in half lengthwise and set aside. Just before piping, separate endive, and trim ends.
  • Arrange vegetables on large platters. Spoon the cream cheese into a pastry bag fitted with a pastry tip or a freezer bag with the corner snipped off. Pipe cream cheese onto each vegetable. Garnish with chives and mint leaves.

CRUDITéS



crudités image

Number Of Ingredients 6

1/2 carrot, peeled and sliced on the diagonal
1/2 stalk celery, sliced on the diagonal
1/4 cucumber, peeled, seeded, and sliced on the diagonal
1/2 red bell pepper, cut into 6 chunks
4 broccoli florets
4 cherry tomatoes

Steps:

  • Equipment:cutting boardpeelerspoonchef's knife, 8-inchserving plateArrange the carrot, celery, cucumber, and bell pepper in a circle on a serving plate and put the broccoli florets and cherry tomatoes in the center. Stored in a sealed container in the refrigerator, Crudités will keep for 3 days.Crudités with Blanched Vegetables: Tougher vegetables, such as broccoli, are easier for some people to digest when lightly blanched. To blanch the broccoli, put 4 cups of water in a small saucepan and bring to a boil over high heat. Turn off the heat. Add the broccoli and let sit for 2 minutes. Drain and rinse the broccoli with cold water to stop the cooking. Other vegetables that can be blanched prior to serving as crudités include asparagus, cauliflower, and green beans.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose fresh, crisp vegetables. This will ensure that your crudités are flavorful and crunchy.
  • Wash the vegetables thoroughly before blanching. This will remove any dirt or debris.
  • Blanch the vegetables for the correct amount of time. Over-blanching will make the vegetables mushy, while under-blanching will leave them raw.
  • Immediately transfer the blanched vegetables to an ice bath. This will stop the cooking process and preserve the vegetables' color and texture.
  • Dry the blanched vegetables thoroughly before serving. This will prevent them from becoming soggy.
  • Serve the blanched vegetables with your favorite dipping sauce. Some popular options include ranch dressing, hummus, and tzatziki sauce.

Conclusion:

Blanched crudités are a healthy and delicious snack or appetizer. They are easy to make and can be enjoyed by people of all ages. With a variety of dipping sauces to choose from, there is sure to be a combination that everyone will love. So next time you are looking for a healthy and refreshing snack, give blanched crudités a try!

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