Christmas crudité
Votes: 1
Time: 15 minutes plus 2 hours for cooling
Complexity: easily
Servings: 15-20
Complexity: easily
Servings: 15-20
Nutritional value per serving:
Serving size: 1 of 6
Calories 193, total fat 19 G., saturated fats 5 G., proteins 2 G., carbohydrates 5 G., fiber 1 G., cholesterol 19 mg, sodium 177 mg, sugar 1 G.
Serving size: 1 of 6
Calories 193, total fat 19 G., saturated fats 5 G., proteins 2 G., carbohydrates 5 G., fiber 1 G., cholesterol 19 mg, sodium 177 mg, sugar 1 G.
To brighten the anticipation of a big holiday dinner, offer your guests this light appetizer in Christmas colors. A dipping sauce made with sour cream and fresh herbs is served on a tray surrounded by fresh or blanched green and red vegetables. These include celery sticks, bell peppers, cucumbers, broccoli florets, and cherry tomatoes. This appetizer won't overwhelm and will help satisfy your hunger.
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.
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:
- 1 cup fresh parsley
- 0.5 cup sour cream
- 1/3 cup chopped fresh chives
- 1/3 cup fresh tarragon
- 2 anchovy fillets
- Juice of 1 lemon
- 1 clove of garlic
- 1 small shallot, coarsely chopped
- 0.5 cup mayonnaise
- Red and green vegetables for serving
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Recipes with similar ingredients: parsley, sour cream, chives, tarragon, Anchovies, lemon juice, garlic, shallots, mayonnaise, celery, sweet pepper, cucumbers, broccoli cabbage, cherry tomatoes
Cooking the dish according to the recipe:
Prepare the sauce:
Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallots, 0.5 teaspoon salt, and a few grinds of black pepper in a blender and blend until smooth. Transfer to a bowl and gently fold in the mayonnaise. Cover and refrigerate for at least 2 hours or overnight.- Arrange the red and green vegetables on a platter. Serve with the dipping sauce.
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