Crudite Platter (Food Network Kitchens) Recipe

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Crudite Platter (Food Network Kitchens)
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Ingredients
14
Count
Nutrition
125
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender. If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
  2. Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
  3. Roasted Red Pepper and Sun-Dried Tomato Dip:
  4. 1/2 cup roasted red peppers (about 4 ounces)
  5. 6 sun-dried tomatoes, packed in oil, drained
  6. 1/4 cup drained or Greek style yogurt, method follows
  7. 1 tablespoon extra-virgin olive oil
  8. 1/2 teaspoon honey
  9. 1/2 teaspoon kosher salt
  10. 1/4 teaspoon minced thyme, optional
  11. 1/8 to 1/4 teaspoon finely grated orange zest
  12. Freshly ground black pepper
  13. Combine all the ingredients in a blender, and process until smooth. Serve now or refrigerate until ready to serve.
  14. Yield: about 1 1/2 cups
  15. To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl. Set aside for 1 to 2 hours until thickened. Discard the water whey and use the yogurt as desired.
  16. Basil Aioli:
  17. 1 clove garlic
  18. 1/4 teaspoon kosher salt
  19. 1 cup fresh basil leaves, washed
  20. 1 cup mayonnaise
  21. 2 tablespoons extra-virgin olive oil
  22. 1 tablespoon Dijon mustard
  23. 1 tablespoon water
  24. 1/2 teaspoon freshly squeezed lemon juice
  25. Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
  26. In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
  27. Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together
  28. Yield about 1 1/2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.88 Kcal (523 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 175.16mg 7%
Potassium 951.12mg 20%
Total Carbs 27.29g 9%
Sugars 11.75g 47%
Dietary Fiber 8.56g 34%
Protein 5.19g 10%
Vitamin C 127.1mg 212%
Vitamin A 2.7mg 89%
Iron 80mg 444%
Calcium 117.6mg 12%
Amount Per 100 g
Calories 25.68 Kcal (108 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 36.02mg 7%
Potassium 195.61mg 20%
Total Carbs 5.61g 9%
Sugars 2.42g 47%
Dietary Fiber 1.76g 34%
Protein 1.07g 10%
Vitamin C 26.1mg 212%
Vitamin A 0.5mg 89%
Iron 16.5mg 444%
Calcium 24.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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