Baby Crudités with Herb Butter

Recipe from Sunset

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Ingredients

  • 1/4 cup (1/8 lb.) butter
  • 2 tablespoons chopped fresh chervil or parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped shallot
  • 1 1/2 pounds baby artichokes (trim and discard tough outer leaves; quarter artichokes and steam until tender); broccolini (trim stem ends; steam until bright green); baby carrots (leave tops on; peel if desired); baby fennel (trim and discard stem end and stalks; slice fennel 1/4 in. thick); radishes; sugar snap peas; or baby zucchini (halve lengthwise)

Preparation

  1. 1. In a blender or food processor, whirl 1/4 cup (1/8 lb.) butter, 2 tablespoons chopped fresh chervil or parsley, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped shallot until almost smooth. Spoon into a small bowl.
  2. 2. Rinse and prepare vegetables of your choice (about 1 1/2 lb. total), such as baby artichokes (trim and discard tough outer leaves; quarter artichokes and steam until tender); broccolini (trim stem ends; steam until bright green); baby carrots (leave tops on; peel if desired); baby fennel (trim and discard stem end and stalks; slice fennel 1/4 in. thick); radishes; sugar snap peas; or baby zucchini (halve lengthwise).
  3. 3. Arrange vegetables on a platter and accompany with herb butter and a bowl of fine sea salt for dipping.
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