Crudite Platter
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Kosher Salt450 g
Green450 g
Sugar Snap Peas (fresh)4 medium
Carrot (cut into 4-inch-long sticks)2 small
Zucchini1 cup
Cherry2 cups
Whole Milk Yogurt1 large
Garlic (clove, minced)1 tbsp
Madras Curry Powder2 cups
Mayonnaise1 cup
Sour Cream1 tbsp
White Wine VinegarDirections:
1
Bring a large pot of water to a boil and salt generously
2
Fill a large bowl with ice water and salt generously
3
Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes
4
Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color
5
Cool, remove them from the ice bath, and pat dry
6
Repeat with the broccoli and asparagus
7
(The asparagus may take a minute less, depending on their size
8
) Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice
9
Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours
10
Heat the oil in a small skillet over medium heat
11
Add the garlic and cook, stirring, until fragrant, about 2 minutes
12
Add the curry and cook, stirring, until fragrant about 30 seconds more
13
Set aside to cool
14
In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander
15
Season with salt and pepper, to taste
16
Yield: about 2 cups Preheat the oven to 425 degrees F
17
In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil
18
Bake until squishy soft, turning them once, about 45 minutes
19
Set aside to cool completely
20
Peel the onions and set aside
21
Meanwhile, finely dice the remaining onion
22
Preheat a large, heavy-bottomed skillet over medium-high heat
23
Add the remaining 1 cup oil and heat until hot
24
Add the diced onion and cook, stirring occasionally until they just begin to lightly brown, about 5 minutes
25
Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more
26
Strain the onions through a sieve over a bowl
27
Transfer the onions to a paper towel-lined plate and spread them into a single layer
28
Reserve 1/4 cup of the onion oil and let it cool completely
29
(Reserve the remaining oil for dressings or marinades
30
) Puree the roasted onions in a food processor
31
Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth
32
While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated
33
Season with pepper and hot sauce, to taste
34
Transfer the onion dip to a serving bowl and stir in the scallion
35
Refrigerate until very thick, about 3 hours or overnight
36
When ready to serve top with the fried onions
37
Yield: about 4 cups