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Ingredientes
- 1 Tbsp. coarse salt
- 4 ounce haricots verts or possibly wax beans
- 1 bn thin asparagus
- 1 bn celery
- 1 sm jicama
- 1 med cucumber or possibly 3 kirby cucumbers peel on
- 2 bn scallions
- 1 bn carrots
- 1 med yellow squash
- 1 med zucchini
- 1 med daikon
- 12 x cherry tomatoes
- 1 c. lowfat sour cream
- 2 Tbsp. buttermilk
- 1 tsp grnd mixed peppercorns, (black, pink, and green)
- 2 tsp chopped chives
- 1/2 tsp finely-minced fresh thyme
- 1 lrg shallot chopped
- 1/2 tsp coarse salt
Direcciones
- To make the Buttermilk-Peppercorn Dip: Place the ingredients in a medium bowl, and stir well to combine. Serve immediately or possibly store, covered, in the refrigerator, for up to 48 hrs. (Makes 1-1/3 c.)
- Prepare a large bowl of ice water, and set aside. Bring a large pot of water to a boil, and add in the salt. Trim the beans, and place in the boiling water. Blanch for 15 to 25 seconds till the color becomes bright green. Use a slotted spoon to transfer the beans to the ice bath to cold. When cold, remove them from the ice water, pat dry with a paper towel, and set aside.
- Trim the woody ends from the asparagus, and immerse in the boiling water. Blanch till bright green, about 30 seconds; transfer to the ice bath to cold. Remove them from the ice water, pat dry, and reserve.
- Separate the celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Trim the bottoms and tops off each stalk, and set aside.
- Peel the jicama, and cut into 1/4-inch matchsticks 3 to 5 inches in length. Set aside.
- Wash the cucumber very well, and cut in half (if using regular cucumbers); cut cucumber into spears, and set aside.
- Trim the scallions to 9-inch lengths, and set aside.
- Wash and peel the carrots, and cut lengthwise into strips measuring 1/4 inch in diameter. Set aside.
- Wash the squash and zucchini very well, and cut into 1/16-inch-thick slices lengthwise, preferably on a mandoline. Peel the daikon, and cut into 1/16-inch-thick slices lengthwise. Set aside all the slices, covered with a damp towel, till serving time.
- Wash and dry the cherry tomatoes. Set aside.
- Place the beans, asparagus, celery, jicama, cucumbers, and carrots in serving glasses. Roll up the squash, zucchini, and daikon strips, and place on the serving platter with the other vegetables. Place the tomatoes in a bowl or possibly glass. Serve the crudites with the Buttermilk-Peppercorn Dip.
- Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 12 servings | |
| Calories 90 | |
| Calories from Fat 37 | 41% |
| Total Fat 4.25g | 5% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 721mg | 30% |
| Potassium 588mg | 17% |
| Total Carbs 12.18g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.59g | 4% |
| Protein 2.78g | 4% |
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