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Lilly’s Table

 
 

© Lillys-Table.com Photo of Crudites
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Crudites

from Beet Hummus with Crackers & Veggies, the Week of January 12, 2014.
View the next recipe for this meal.

This isn’t exactly a recipe, but rather a list of easy to dip veggies with helpful ways to prepare them and store them so you can add them to a lunch or appetizer.

Ingredients

  • 4 carrots
  • 4 stalks celery
  • 4 ounces mushroom
  • ½ lb snap peas
  • ½ lb cauliflower
  • ½ lb broccoli
  • 1 bunch radish

Serving Size: 4 People



 

Preparation Instructions

Carrots
Organic baby thin carrots can sometimes be a challenge to peel. Instead, I take a sponge and gently work at the delicate skin until the dirt is removed. Trim the greens and slice into long sticks. They will store in a well sealed container or water for several days.

Celery
Slice into long strips. If the strings are tough (especially for children to chew) peel the back sides with a vegetable peeler. They will store well in a tightly sealed container or in water for several days. You may seem some slight browning on the ends. This is fine to eat, but for aesthetic purposes simply cut it off.

Mushrooms
Rub any dirt off with a soft, damp towel. They will store in a well sealed container for a few days.

Snap Peas
Trim the ends and pull off any tough to eat strings. They will store in a well sealed container or baggie for several days.

Cauliflower
Break up into florets. If you see brown spots, the cauliflower has not gone bad but it certainly needs to be eaten up sooner. Simply scrape off any unattractive brown spots. Store up to several days in a tightly sealed container.

Broccoli
Break up into florets or leave several inches of stems on the end as almost a handle for dipping. If they start to wilt or seem flexible, refresh them in a ice water bath prior to serving. Store up to several days in a tightly sealed container.

Radishes
Trim the greens leaving a small amount on top to use as a handle. Use the leaves as you would spinach. Please note, the greens are a bit bitter and almost spicy like radishes. Just wash and scrub the radishes. Store up to several days in a tightly sealed container.