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Cook Smart:Camilla's Catering Secrets for Home Cooks

Fresh Vegetable Platter

Serving Size: 25

Prep: 20-30 Minutes

Appetizers/American/Party

Easy
   

This is a party sized platter. See the variations.

  
   

STEPS

INGREDIENTS

Wash and cut all the vegetables. Place in separate plastic bags. Chill.

  1. Boil 2 quarts of water. Cut the broccoli into small, bite sized florets with short stems (discard big stems). Cook the florets for one minute, just until bright green. Drain. Rinse under cold water to stop the cooking.

1 bunch fresh broccoli

 
  • Chill the carrots, as is. Chill the tomatoes with stems on. (Or for large carrots, peel, cut into ""sticks".
    		•

    1 – 8 oz pkg miniature fresh carrots

    1 basket cherry tomatoes
  • Trim ½" or more off both ends of onions, so they look good.
    		•

    1 bunch green onions

  • Cut the top and bottom off the pepper. Halve lengthwise. Remove the seeds, trim out the membrane, and slice into lengthwise ½" dipping strips.
    		•

    1 yellow bell pepper
  • Clean the mushrooms only a few hours before the party. (They age rapidly after washing). Neatly trim the stems. Or, for cauliflower: trim out the stem end. Cut into bite sized florets with short stems. Discard the big stems.
    		•

    ½ lb fresh mushrooms or cauliflower
       
  • Trim 1"-2" off the stem end of the cabbage. Carefully peel off the leaves. Use these "leaf cups" to line your platter. (If the leaves are difficult to peel, cut more off the stem end).
    		•

    1 purple cabbage, see variations below

  • Arrange the vegetables decoratively in

    • "cabbage cups" on a lettuce lined platter. Place the bowl in the center of the platter. (May be made up to 1 day ahead if really necessary. Always best very fresh). Lay wet paper towels on top. Chill.

    1 head of a curly leafed lettuce (any)
  • Uncover the platter. Fill the bowl with the

    • Desired dip. Serve.

    See Dip recipes

    Variations: Add 1 cucumber. Cut off the ends. Cut thin strips of the peel off every ¼" or so

    Making "stripes". Cut into ¼" slices on the diagonal.

    Or, 4"x1/2" celery sticks

    Or, use curly leafed lettuce to line the platter instead of the cabbage cups. Place all

    The vegetables in decorative groupings on the lettuce.

    Try jicama and fresh asparagus for an unusual addition or substitution.

    See pages 127 and 111 for preparation.

    ©2007 Camilla's Catering