Winter Crudites Recipe

Name: Winter Crudites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cut into large florets; steam until bright green and crisp-tender, 2 to 5 minutes.; Trim stem ends; score with an X. Halve crosswise, and steam until bright green and tender, 8 to 10 minutes.; Peel; cut into 2-inch lengths, then halve or quarter if thick. Serve raw.; Cut into large florets; steam until crisp-tender, 3 to 5 minutes.; Trim base of stalks. Wash and dry; cut into 2-inch lengths. Serve raw.; Trim stem end; separate leaves. Wash quickly and dry well. Serve raw.; Trim away fronds, stalks, and outermost layer; remove tough core, and cut bulb into 1/2-inch strips. Serve raw.; Scrub and halve; steam until tender, 15 to 20 minutes.; 1 cup sour cream; 1/2 cup mayonnaise; Finely grated zest and juice of 1 lemon (about 1 tablespoon zest and 3 tablespoons juice); 1 tablespoon chopped fresh thyme, plus more for garnish; Coarse salt and freshly ground pepper; (makes 1 1/2 cups)

Servings: persons

Cut into large florets; steam until bright green and crisp-tender, 2 to 5 minutes.
Trim stem ends; score with an X. Halve crosswise, and steam until bright green and tender, 8 to 10 minutes.
Peel; cut into 2-inch lengths, then halve or quarter if thick. Serve raw.
Cut into large florets; steam until crisp-tender, 3 to 5 minutes.
Trim base of stalks. Wash and dry; cut into 2-inch lengths. Serve raw.
Trim stem end; separate leaves. Wash quickly and dry well. Serve raw.
Trim away fronds, stalks, and outermost layer; remove tough core, and cut bulb into 1/2-inch strips. Serve raw.
Scrub and halve; steam until tender, 15 to 20 minutes.
1 cup sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 tablespoon zest and 3 tablespoons juice)
1 tablespoon chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper
(makes 1 1/2 cups)

1
If serving crudites at a party, plan on 1/8 to 1/4 pound of vegetables for each guest.
2
The selection shown here is a suggestion; feel free to vary the vegetables as desired and by season.
3
Some vegetables (celery and carrots) can be served raw; others should be steamed.
4
Set a steamer basket (or a colander) in a Dutch oven (or a pot with a lid).
5
Fill with enough salted water to come just below basket, and bring to a boil.
6
Prepare an ice-water bath; place a colander inside, over the ice.
7
Line a baking sheet with a double layer of paper towels.
8
Working with one kind at a time, steam vegetables, starting with the mildest-tasting and ending with the most pungent (this will keep potatoes, for example, from tasting like Brussels sprouts).
9
Place vegetables in the basket; reduce heat to a simmer.
10
Cover, and steam as directed.
11
Add water to pan as needed between batches to prevent scorching.
12
With tongs or a slotted spoon, transfer vegetables to the colander in the ice-water bath to stop cooking (add ice as needed after each batch).
13
Once completely cooled, transfer vegetables to paper towels to drain.
14
Pat dry.
15
Vegetables can be prepared up to 3 days ahead; wrap each type of vegetable separately in paper towels, then plastic (so flavors dont mix), and refrigerate.
16
Arrange on a platter with dip alongside.
17
In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper.
18
Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving.

324

kcal

Calories

Fat

Carbs

Protein

Fat 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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: Cut into large florets; steam until bright green and crisp-tender, 2 to 5 minutes., Trim stem ends; score with an X. Halve crosswise, and steam until bright green and tender, 8 to 10 minutes., Peel; cut into 2-inch lengths, then halve or quarter if thick. Serve raw., Cut into large florets; steam until crisp-tender, 3 to 5 minutes., and more.

Yes, Winter Crudites falls under the General 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!

Winter Crudites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions