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Vegetable Still Life With Sauce

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Ingredients
  Assorted vegetables 2 Pound (Rinsed Or Scrubbed Such As Baby Carrots With Tops; Inner Celery Stalks With Leaves; Baby Bok Choy, Whole Or Cut Into Halves Lengthwise; Radishes With Tops; Fennel, Sliced Lengthwise; European Cucumber, Sliced 2 Small Green Peppers)
  Green herb sauce 1 Cup (16 tbs)
Directions

Remove all but the prettiest leaves on vegetables with tops.
If made ahead, wrap damp vegetables (including tops) in paper towels, then enclose in a plastic bag and chill up to 4 hours.
Cut bell peppers in half crosswise.
From each cut side, slice off pieces of pepper until you have a cup about 1 inch deep.
Cut out and discard seeds from stem end.
Rinse peppers; if prepared ahead, put in bag with other vegetables.
Fill pepper cups equally with sauce; set 1 on each plate.
Arrange assorted vegetables around sauce for dipping.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Chilling
Ingredient: 
Vegetable

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