Options

Format:
Include:
PRINT
Baby Crudités with Herb Butter

Baby Crudités with Herb Butter

Sunset APRIL 2003

  • Yield: Makes 4 to 6 servings

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. 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. 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. Arrange vegetables on a platter and accompany with herb butter and a bowl of fine sea salt for dipping.

advertisement

Go to full version of

Baby Crudités with Herb Butter recipe

advertisement