Assorted Dipping Vegetables
- 1 large fennel bulb (sometimes called anise)
- 3 Belgian endives, trimmed
- 12 small (not baby) carrots with tops, greens trimmed to 2 inches
- 2 lb small zucchini, halved lengthwise
- 2 pints red and yellow pear or cherry tomatoes
- 2 bunches radishes, trimmed
- 2 bunches scallions, trimmed
- 2 lb green beans, trimmed
- 2 lb cauliflower, cut into florets
- 2 lb small turnips, peeled
- 1 1/2 lb fingerling, Yukon Gold, or red-skinned potatoes
- Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored spots from bulb.
- Quarter bulb lengthwise and cut out most of cores, leaving enough to keep pieces intact.
- Cut quarters lengthwise into 1/4-inch-thick slices.
- Separate endive leaves.
- Wrap all raw vegetables separately in damp paper towels and chill in sealed plastic bags.
- Have ready a large bowl of ice and cold water.
- Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes.
- Transfer beans to ice water with a slotted spoon to cool, then transfer to a colander to drain.
- Add cauliflower to boiling water and cook until crisp-tender, about 4 minutes.
- Transfer to ice water to cool, then transfer to colander to drain.
- Add turnips to boiling water and cook until crisp-tender, about 7 minutes.
- Transfer to ice water to cool, then drain in colander.
- Cook potatoes about 30 minutes.
- Steam potatoes in a large steamer over boiling water, covered, until tender, 10 to 15 minutes.
- Serve hot or warm.
- Arrange raw and cooked vegetables on a platter and serve with a oli .
fennel, endives, carrots, zucchini, tomatoes, bunches radishes, bunches scallions, green beans, cauliflower, fingerling
Taken from www.epicurious.com/recipes/food/views/assorted-dipping-vegetables-103841 (may not work)