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The ingredient of Vegetable Crudite Plate
- 1 small telegraph cucumber or 1 2 large halved lengthways seeds removed sliced
- 1 tablespoon creme fraiche or sour cream
- 2 carrots grated
- 4 baby beetroot steamed for 20 minutes or 4 canned whole baby beetroot well drained cut into wedges
- 150g thin green beans trimmed blanched in boiling salted water for 2 minutes
- 1 red onion thinly sliced
- 200g mixed baby salad leaves mesclun
- 4 small tomatoes quartered
- 1 bunch chives trimmed
- 4 hard boiled eggs peeled halved
- crusty bread to serve
- 1 tablespoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 2 cup 125ml sunflower oil
The Instruction of vegetable crudite plate
- sprinkle cucumber with 2 teaspoons salt set aside for 5 minutes rinse and drain then pat dry with paper towel
- meanwhile for the vinaigrette whisk mustard and vinegar in a bowl with 100ml warm water salt and pepper gradually whisk in oil to form a smooth vinaigrette
- place 1 tablespoon of vinaigrette in a bowl with the cucumber and creme fraiche season toss and set aside
- toss the carrot and beetroot separately with 1 tablespoon vinaigrette each
- to serve divide all the vegetables salad leaves chives and egg among plates or place on a large platter serve with crusty bread and remaining vinaigrette to dip or drizzle over the vegetables
Nutritions of Vegetable Crudite Plate
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