Vegetable platter "Christmas wreath"

Votes: 1

How to Make - Christmas Wreath Vegetable Platter

Time: 1 hour 45 minutes including cooling time
Complexity: easily
Servings: 12-16

Nutritional value per serving:

Serving size: 12 of 16
Calories 104, total fat 3 G., saturated fats 1 G., proteins 7 G., carbohydrates 17 G., fiber 4 G., cholesterol 1 mg, sodium 335 mg, sugar 8 G.

Decorate your holiday with this edible Christmas wreath in vibrant shades of green and red, perfect for serving as an appetizer while you wait for the big dinner. To assemble, you'll need green beans, broccoli florets, shishito peppers, and, the most striking component, romanesco kale with its whimsical florets. Cherry tomatoes add a vibrant contrast. Serve the vegetables with a low-calorie onion dipping sauce for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Onion dip

1 tbsp. l. olive oil
2 large shallots, finely chopped (about 1 cup)
1 teaspoon balsamic vinegar
1 cup Greek yogurt, 2% fat
1/4 cup whole milk
1/4 cup finely chopped fresh chives

Vegetable wreath

6 cups broccoli florets or broccolini
3 cups green beans, ends trimmed (about 12 oz.)
2 heads Romanesco cabbage, cut into florets (about 6 1/2 cups)
12 shishito peppers
9 red cherry tomatoes or grape tomatoes
1 teaspoon olive oil

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Dip sauce:

In a small skillet, heat the olive oil over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring frequently, until translucent and softened, about 5 minutes. Add 1/4 cup water and the balsamic vinegar. Reduce the heat to medium and cook, stirring occasionally, until the shallots are soft and caramelized, 12 to 15 minutes; let cool slightly.
In a medium bowl, combine the shallots, yogurt, milk, green onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Cover and refrigerate for 30 minutes before serving. The sauce can be refrigerated overnight if making in advance.

While the sauce is cooling, bring a large saucepan of water to a boil over high heat and season generously with salt. Fill a large bowl with ice water. Set aside.
Carefully lower the broccoli into the boiling water and cook until the florets are bright green and crisp-tender, about 1 minute. Using a slotted spoon, transfer the broccoli to ice water to stop the cooking and preserve the bright green color. Once the broccoli has cooled, transfer the florets to a paper towel-lined plate to pat dry.
Add the green beans to the boiling water and cook until bright green, about 1 minute. Using a slotted spoon or tongs, transfer the green beans to ice water to stop the cooking and preserve their bright green color. Once the beans have cooled, transfer them to a plate lined with paper towels to drain.
Add the romanesco florets to the boiling water and cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer the florets to ice water to stop the cooking and preserve the bright green color. Once the romanesco florets have cooled, transfer them to a paper towel-lined plate to drain.
Heat a medium skillet over medium-high heat. Once hot, add the olive oil, shishito peppers, and 1/4 teaspoon salt and cook, stirring, until they begin to brown, about 2 minutes. Be careful not to overcook the peppers, or they will lose their color and become too soft. Remove the peppers from the skillet and set aside to cool.
On a 45 cm round platter, arrange the broccoli, green beans, Romanesco kale, and shishito pepper in a large ring, forming a wreath shape and alternating the vegetables lengthwise. Add three bunches of cherry tomatoes (three tomatoes per bunch) for a pop of color. Serve with onion dipping sauce.