Assorted Dipping Vegetables Recipe

Name: Assorted Dipping Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fennel bulb (sometimes called anise); 3 Belgian endives, trimmed; 12 small (not baby) carrots with tops, greens trimmed to 2 inches; 2 lb small zucchini, halved lengthwise; 2 pints red and yellow pear or cherry tomatoes; 2 bunches radishes, trimmed; 2 bunches scallions, trimmed; 2 lb green beans, trimmed; 2 lb cauliflower, cut into florets; 2 lb small turnips, peeled; 1 1/2 lb fingerling, Yukon Gold, or red-skinned potatoes

Servings: persons

1 large fennel bulb (sometimes called anise)
3 Belgian endives, trimmed
12 small (not baby) carrots with tops, greens trimmed to 2 inches
2 lb small zucchini, halved lengthwise
2 pints red and yellow pear or cherry tomatoes
2 bunches radishes, trimmed
2 bunches scallions, trimmed
2 lb green beans, trimmed
2 lb cauliflower, cut into florets
2 lb small turnips, peeled
1 1/2 lb fingerling, Yukon Gold, or red-skinned potatoes

1
Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored spots from bulb.
2
Quarter bulb lengthwise and cut out most of cores, leaving enough to keep pieces intact.
3
Cut quarters lengthwise into 1/4-inch-thick slices.
4
Separate endive leaves.
5
Wrap all raw vegetables separately in damp paper towels and chill in sealed plastic bags.
6
Have ready a large bowl of ice and cold water.
7
Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes.
8
Transfer beans to ice water with a slotted spoon to cool, then transfer to a colander to drain.
9
Add cauliflower to boiling water and cook until crisp-tender, about 4 minutes.
10
Transfer to ice water to cool, then transfer to colander to drain.
11
Add turnips to boiling water and cook until crisp-tender, about 7 minutes.
12
Transfer to ice water to cool, then drain in colander.
13
Cook potatoes about 30 minutes.
14
Steam potatoes in a large steamer over boiling water, covered, until tender, 10 to 15 minutes.
15
Serve hot or warm.
16
Arrange raw and cooked vegetables on a platter and serve with a oli .

379

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large fennel bulb (sometimes called anise), 3 Belgian endives, trimmed, 12 small (not baby) carrots with tops, greens trimmed to 2 inches, 2 lb small zucchini, halved lengthwise, and more.

Yes, Assorted Dipping Vegetables falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Assorted Dipping Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions