Party Vegetable Platter

Party Vegetable Platter

Ingredients

Your choice of:

 
• mushrooms, cut in half
• green and yellow zucchini and other summer squash, sliced
• rainbow carrot sticks
• celery sticks
• daikon or other radishes, cut or sliced
• snap peas
• jicama sticks
• cucumber slices
• cherry tomatoes
• large sweet peppers cut in slices and small cut in half
• romanesque florets
• white, purple or yellow cauliflower florets
• broccoli florets
• hakurei or Japanese (salad) turnips
• baby romaine or hearts
• mustard or other decorative greens
• Herbed Sour Cream Dip (see below)
• guacamole (Vitamix’s recipe is good )
• Party Hummus (October/2011)

Instructions

Lay mustard greens around a platter and place dip in the middle. Arrange vegetables on the greens.

For daikon cut outs, peel and slice daikon radish into a little under 1/4″ thick slices and use mini decorative cutters.

Photo of Japanese turnips by Tim Sackton

Steam romanesque, broccoli and cauliflower florets for 3 minutes and remove from pot and open basket on the counter and separate the florets so they cool quickly and they keep their bright color. If you are steaming or blanching a lot of florets, plunge them into icy water to stop the cooking.

Herbed Sour Cream Dip

Ingredients

 
• 1 cup sour cream
• 3 tablespoons finely minced shallots
• 2 teaspoons finely minced fresh chives, more for garnish
• 2 tablespoons finely minced fresh dill
• 2 tablespoons finely minced fresh parsley
• 2 tablespoons finely minced fresh basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon salt

Instructions

Mix all ingredients in a small bowl and refrigerate for 30 minutes.