Crudites

Crudites are the term used for either small pieces of vegetables served with a delicious tasty dip or for a selection of vegetable salads presented in separate dishes.

Here I will use the term to mean the small pieces of vegetable which are raw or lightly cooked and beautifully presented as part of the hors d oeuvres table.

Strictly speaking there are no set recipes for these. The French housewife will prepare the vegetables which are available and plentiful at the time. She will not waste any as she will use any vegetables left over for a stir-fry or they will go straight into the vegetable pot for a stock or stew.

Therefore, any of the following vegetables, can be used as examples of a colourful array of delicious tasty snacks to present on your table.





Celery - cleaned and cut into thin sticks

Carrots - cleaned, peeled and cut into thin sticks

Broccoli - cleaned and broken into tiny florets

Cauliflower - cleaned and broken into tiny florets

Bell peppers - de-seeded and sliced into thin strips

Onions - Cut into very thin slices

All the above are presented in individual dishes and served with a variety of dressings or dips.

Cold sliced meats or fish can also be served on a platter as accompaniments and make a wonderful display for your table.




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