Best Blanched Crudites Recipes

Scott Peacock's Quick-Pickled Crudites image

Provided by Martha Stewart

Time 1h15m

Yield Serves 10 to 12

Number Of Ingredients 4

1/2 cup distilled white vinegar
3 tablespoons sugar
Kosher salt
2 cups thinly sliced mixed vegetables, such as turnips, carrots, Chioggia beets, fennel, and red onion

Steps:

In a nonreactive bowl, stir together vinegar, 1/2 cup hot water, sugar, and 2 teaspoons salt until salt and sugar have dissolved. Pack vegetables into a nonreactive container, such as a canning jar.
Pour vinegar mixture over vegetables. Let cool completely, about 1 hour. Cover and refrigerate at least 1 hour and up to 1 week. Drain and serve.

Crudite with Infused Olive Oil and Balsamic image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 cloves garlic
1 anchovy fillet, optional
1/2 teaspoon kosher salt
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon light brown sugar
Pinch red pepper flakes
2 strips lemon zest
2 strips orange zest
Assorted vegetables for dipping, such as sugar snap peas, bell peppers, blanched asparagus, steamed artichokes

Steps:

1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

Mixed-Bean Crudite with Cucumber Ranch Dressing image

Provided by Martha Stewart

Number Of Ingredients 14

1 teaspoon salt
1/4 pound snow peas
1/4 pound sugar snap peas
1/4 pound wax beans
1/4 pound purple beans
1/4 pound haricots verts
1 medium cucumber, peeled and halved lengthwise
1 tablespoon finely chopped shallot
3/4 cup sour cream
1/4 cup buttermilk
1/4 cup mayonnaise
3 1/2 tablespoons fresh lemon juice, about 1 lemon
3 1/2 tablespoons coarse salt
3 tablespoons each finely chopped fresh flat-leaf parsley and fresh chives

Steps:

Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
Snap off the ends of all the beans, leaving the tail on if desired
Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
To make dressing: Grate cucumber on the large holes of a box grater.
In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
Arrange vegetables on a platter and serve with dressing for dipping.