Crunchy Christmas crudités recipe
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
- 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
of the reference intake
- 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