Crudites with Dijonaisse
Prep
05m
Cook
01m
serves
4
Prepare some veggies and pass them around with tangy Dijonnaise for a healthy any time snack.
Ingredients (5)
- 1 small bunch baby carrots
- 1 bunch radishes
- 1 bunch thin asparagus, woody ends trimmed
- 2-3 celery stalks, cut into 5cm lengths
- Dijonnaise, to serve
Method
-
1.Peel carrots and trim radish ends, leaving a little of the green tops of each for presentation. Blanch carrots and asparagus in boiling, salted water for 1 minute, then drain and refresh in iced water. Drain on paper towel.
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2.Arrange vegetables on a serving platter with a bowl of Dijonnaise for dipping.
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