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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Great dip recipe from Food and Wine Ingredients:
2 teaspoons wasabi powder ( japanese horseradish powder ) |
2 teaspoons water |
1 cup plain, nonfat greek or greek-style yogurt |
3 ounces fresh goat cheese, at room temperature |
pinch of sugar |
salt |
1 medium head of broccoflower or cauliflower, cut into 1 1/2-inch florets |
4 celery ribs, cut into 4-by-1/2-inch sticks |
1 fennel bulb, halved lengthwise and cut into 1/2-inch wedges |
1 large seedless cucumber, peeled and cut into 3-by-1/2-inch sticks |
1/3 cup radish sprouts (optional) |
Directions:
1. In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes.
2. Whisk in the yogurt, goat cheese and sugar.
3. Season with salt.
4. Transfer the dip to a serving bowl and refrigerate until chilled.
5. In a large pot of boiling salted water, cook the broccoflower until al dente, about 3 minutes.
6. Drain and rinse under cold water until cool.
7. Drain well and pat dry.
8. To serve, arrange the broccoflower, celery, fennel and cucumber on a platter.
9. Top the dip with the radish sprouts and serve.
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