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Crunchy Christmas crudités recipe

0 ratings

Jamie says: "This dish is as good as the veggies you use, so make you select lovely delicate veg and take care when prepping. Soaking veg in iced water makes them extra crunchy – perfect for dipping into a cool and creamy dip." See method

Serves 4
15 minutes, plus chilling
99 calories / serving
Vegan
Vegetarian

Ingredients

12 rainbow carrots
150g radishes
1 bulb of fennel
1 stick of celery
2 mixed-colour peppers
¼ of a head of cauliflower (200g)
Red or white vinegar

Each serving contains

Energy
420kj
99kcal 5%
Fat
1g 1%
Saturates
0g 1%
Sugars
10g 11%
Salt
0.3g 5%

of the reference intake
Carbohydrate 20.9g Protein 4.1g Fibre 8g

Method

Wash and trim the carrots, radishes, fennel and celery. Slice the fennel into delicate wedges, deseed the peppers and slice into strips with the celery. Break the cauliflower into bite-sized florets, discarding any tough stalky bits. Halve or keep the carrots and radishes whole, depending on their size.
Fill a large bowl with cold water and lots of ice cubes, add a pinch of sea salt, a swig of vinegar and the vegetables, then leave to get nice and cold – this can be done a few hours before serving and kept in the fridge.
Drain the vegetables well, then arrange nicely on a board and serve with your favourite dip.

Tip: Try this technique with sliced spring onions and chillies – the iced water softens their flavour and makes them extra crunchy for a win-win. Also, have a bit of fun by chopping your veg with a crinkle cut knife, if you have one.

See more Jamie Oliver recipes