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Crudites

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Ingredients

3 cups water
2 cups sugar
1 cup white wine vinegar
1 carrot
1 peeled and sliced
1 slice bay leaf
12 lb yellow squash
12 lb baby beets, peeled, stems trimmed
12 lb seaweed
1/2 lb mushrooms
12 lb eggplants

Nutritional information

15g
Protein
4g
Fats
14g
Carbs
380
Calories

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Crudites

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    Cuisine:
      • Medium

      Ingredients

      Directions

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      Crudités are raw vegetables that may be reduced into small pieces, sticks, or thinly sliced. They are usually served with some type of dip. We love serving a fresh platter for the company, because not most effective is it healthy, there’s something for everyone!

      Raw vegetables that have been thinly sliced or grated, crudités are commonly served with a dip, both as a starter or snack. Crudités might include any fresh, seasonal vegetables including carrots, celeriac, cucumber, candy peppers, pink cabbage, celery, fennel, tomatoes, mushrooms or radishes.

      Vegan | Healthy Recipe

      Get Fit Eat Well 2020!

      Steps

      1
      Done

      Instructions

      Make the pickling liquid: In a 3 qt. saucepan, toast the peppercorns, bay leaf, allspice, and cinnamon over high heat until fragrant, about 2 minutes.

      2
      Done

      Add the water, sugar, vinegar, carrot and onion and bring mixture to a boil, stirring occasionally to dissolve the sugar.

      3
      Done

      Remove from the heat and allow the mixture to cool.

      4
      Done

      Blanch the vegetables: Bring a large pot of salted water to boil. Prepare an ice bath and set aside. Working with one type of vegetable at a time, cook each until crisp and tender: celeriac about 2 minutes, radishes about 2 minutes, carrots about 4-5 minutes, beets about 15 minutes.

      5
      Done

      Remove from the water and shock in an ice bath.

      6
      Done

      Pickle the vegetables: Transfer the blanched vegetables to separate containers. Cover with the cooled pickling solution and marinate for 24 hours. Use within 3 days.

      7
      Done

      To serve, combine a vegan creme fraiche, white pepper, chopped dill, and kosher salt in a small bowl. Drain the pickled vegetables. Serve with the dill creme fraiche and the coarse sea salt.

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