SCOTT PEACOCK'S QUICK-PICKLED CRUDITES
Quick-pickling vegetables for a crudité platter infuses them with a bright and snappy flavor while also preserving the crunch. This quick and easy recipe comes from renowned Southern chef Scott Peacock, who likes to serve these alongside a rich meal, like his smoky shrimp-and-sausage gravy and signature biscuits.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Time 1h15m
Yield Serves 10 to 12
Number Of Ingredients 4
Steps:
- In a nonreactive bowl, stir together vinegar, 1/2 cup hot water, sugar, and 2 teaspoons salt until salt and sugar have dissolved. Pack vegetables into a nonreactive container, such as a canning jar.
- Pour vinegar mixture over vegetables. Let cool completely, about 1 hour. Cover and refrigerate at least 1 hour and up to 1 week. Drain and serve.
CRUDITéS VEGETABLES WITH REMOULADE SAUCE
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.
Provided by Susan Spungen
Categories Appetizer Kid-Friendly Quick & Easy Fennel Carrot Radish Endive Graduation Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings; dip makes 3/4 cup
Number Of Ingredients 14
Steps:
- In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
- In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.
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