Vegetable Ensemble
If you are hosting the party, stand vegetables upright in tall glasses or rectangular vases and place them around the room with little dishes of Peanut Dipping Sauce. If you are taking veggies elsewhere, arrange them on a platter around a bowl of the sauce and wrap thoroughly. Plan on about 1 cup (250 mL) loosely packed cut vegetables per person.
Servings:
Ingredients:
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1 lb (500 g) green and/or yellow beans or sugar snap peas (about 60)
2 bunches Broccolini
3 sweet red, green or yellow peppers
3 Belgian endives
2 English cucumbers
Half jicama (optional)
Preparation:
Trim beans. In large pot of boiling water, blanch until tender-crisp, 3 to 6 minutes. Chill in cold water; drain and pat dry.
Trim Broccolini to equal lengths. In same pot of boiling water, blanch until tender-crisp, 3 to 5 minutes. Chill in cold water; drain and pat dry.
Cut peppers in half; remove seeds. Cut pepper halves lengthwise into 1/4-inch (5 mm) thick strips.
Cut bottoms off endives; discard any blemished outer leaves. Pull off large outer leaves, reserving small inner leaves for another use.
Cut cucumbers in half crosswise; cut into quarters. Scoop out seeds. Slice into 1/2-inch (1 cm) thick wedges.
Peel jicama (if using); cut into 1/2-inch (1 cm) thick sticks; place in water until ready to use.
Arrange attractively on large platter, grouping same vegetables together.
Additional Information
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Tip: Celery and blanched broccoli, carrots or cauliflower are other delicious accompaniments to peanut sauce.
Source
Canadian Living Magazine: December 2004
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