Crudités and dips

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Knife skills

1. Cut a selection of tomatoes, asparagus, celery, beans, radish, peppers (red or yellow), carrots, baby fennel and sweet corn into bite-sized pieces (blanch the asparagus and beans in boiling water first, if using). Arrange on a plate and serve with dips such as houmous, tzatziki, taramasalata and olive oil mixed with balsamic vinegar.

Know-how

Sweet, crunchy crudités are a subversive way to feed your kids vegetables, with most of the vitamins still intact.

Latest comments and suggestions

• foodforfiend

  05 March 2009

  foodforfiend commented on this recipe

  I really need some idea of quantities here. Surely that is the most difficult thing to judge with cruditees! Simon

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• Tony

  16 March 2009

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Ingredients

• tomatoes
• asparagus
• celery
• beans
• radishes
• peppers (red or yellow)
• carrots
• baby fennel
• baby sweetcorn

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Ingredients

• tomatoes
• asparagus
• celery
• beans
• radishes
• peppers (red or yellow)
• carrots
• baby fennel
• baby sweetcorn

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