Assorted Dipping Vegetables Recipe

Name: Assorted Dipping Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
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 .

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Assorted Dipping Vegetables

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