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Vegetable Crudite Plate


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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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