Home Recipes Dips Vegetable Wreath Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Vegetable Wreath Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 20 min Cooking - Refrigeration 0 min Freezing 0 min 15 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Appetizers Dips Like it? Share it! Vegetable Wreath Reinvented Crudités and Dip Voilà! Here is our reinvented version of the notorious crudités and dip combo: the seasonal vegetable wreath! Your family, friends, and other guests will surely love this vibrant, colourful, and refreshing dish placed at the center of the table. Plus, it’s a great way to lighten the decadent Holiday menu. For this recipe, we prioritized vegetables that are usually available at this time of the year. However, you can use any vegetables you prefer, whether seasonal or not. Here are a few veggie ideas: asparagus, artichokes, Brussels sprouts, bell peppers, carrots, celeries, and fennels. For the more adventurous, try making original shapes with your vegetables. There are even tutorials online to help you create a unique veggie platter at home. As for our dip, it tastes similar to the classic ranch one. It is mostly made with plain Greek yogurt (and a very ripe avocado!). Rich in protein and low in fats and sugar, Greek yogurt is a great alternative to mayonnaise and sour cream. Psst! Make the best sandwich ever (here’s how to pimp your sandwich!) and prepare this beautiful vegetable wreath to go with it for a change from the classic crudités! Like it? Share it! Bonà savoir What does it mean to "blanch vegetables"? The word blanch means to plunge a food in boiling water (salted or not) for a few minutes. There are many reasons that explain why this process is necessary. Just think about frozen vegetables in supermarkets, they are blanched as well! What blanching does: It stops enzyme actions that otherwise causes loss of taste and texture once the product is thawed. It partially cooks the food. It brightens the colour of vegetables (if blanching is brief and followed by a thermal shock when plunged into ice-cold water!). Blanching broccolis for this vegetable wreath allows people who usually avoid this raw veggie to actually enjoy it. This method provides a bright green colour and slightly softens the fibers of this usually tough vegetable. Pimp your crudités and dips for a unique result! Ingredients Switch to cook mode Metric Imperial Dip Plain Greek yogurt - 1 ½ cup 375 g To discover! Ripe avocado - 1 1 To discover! Onion powder - 2 tablespoons 30 mL To discover! Garlic powder - 1 tablespoon 15 mL To discover! Chives, finely chopped - ¼ cup 60 mL To discover! Salt and pepper - To taste To taste To discover! Crudités Broccoli, cut into small florets - 4 cups 300 g To discover! Green beans, trimmed - 1 cup 250 mL To discover! Sweet peas - 1 cup 250 mL To discover! English cucumber, finely sliced - ½ ½ To discover! Cherry tomatoes - ½ cup 125 mL To discover! Rosemary twigs - A few A few To discover! Preparation Switch to cook mode Step 1 Bring a large pan of salted water to a boil. Then, prepare a large bowl of ice-cold water. Set aside. Step 2 Mix together all the dip ingredients in a small bowl. Refrigerate until ready to serve. Step 3 Blanch the broccoli for 1 minute. Remove from the boiling water and plunge immediately in the cold water. Pat dry using a cloth or paper towel. You can also blanch the green beans if you want. Step 4 Prepare the vegetable wreath in a large round serving plate (or round cutting board!). Start by adding the broccoli, then the other green vegetables. Garnish with the tomatoes and rosemary twigs. Step 5 Note: You can prepare the wreath ahead and keep it in the refrigerator. Simply let it warm to room temperature for 30 minutes before serving. Finalize the presentation with rosemary twigs, a pinch of fleur de sel, and a few cucumber slices. Like it? Share it!
