Crudités appetizers
Bring freshness and color to your table with this delicious crudité platter! Accompanied by four tasty homemade dips (cream, herb, spicy, and tartar), these crisp vegetables will delight your guests in a healthy and flavorful way. A quick and easy idea, ready in just 20 minutes.
Ingredients · Servings 3 people
- 1/2 unit cucumber
- 3 celery stalks
- 3 carrot units
- 3 gherkin units
- 3 gherkin units
- 1 shallot
- 10 cl light thick cream (or yogurt or drained fromage blanc)
- 30 cl mayonnaise (homemade preferred)
- chives
- harissa
- tomato paste
- cell
- pepper
Method · 20 min
- Wash all the vegetables. Peel the carrots, cut them into 5 cm long pieces and then cut each piece lengthwise into quarters. Remove the fibrous core and cut each piece in half lengthwise to form sticks.
- If the celery stalks are thick, peel them to remove the strings. Then cut them into sticks, like carrots.
- Peel the half cucumber, leaving alternating strips to create ridges. Cut it into thick slices.
- Prepare the cream sauce by adding a level teaspoon of mustard, salt, pepper and a little chives to the crème fraîche.
- Divide the mayonnaise between 3 ramekins. In the first, mix in some chives. In the second, add a little harissa and 1 teaspoon of tomato paste. Finely chop the shallot and gherkins and mix them into the contents of the third ramekin.
- Present as you wish and serve with chilled cocktails (fruit juice, planter's punch, etc.). Depending on the season (and the number of guests), you can enhance the crudité platter with small florets of cauliflower, cherry tomatoes, radishes, etc.
- Cucumber 1/2 unit
- Celery 3 stalks
- Carrot 3 units
- Pickle 3 units
- Pickle 3 units
- Shallot 1 unit
- Mayonnaise (homemade preferred) 30 cl.
