Your traditional snacks for D&D might include any of following: pretzels, corn chips, potato chips, cheetos, peanuts, and maybe popcorn. All tasty things, but sometimes you need a break from the usual. Enter Crudités.
Crudités (pronounced Crew-Day-Ta) is a fancy French word for something simple; Crudités is just sliced, raw vegetables. They make a nice change of pace from your regular snacks, and they're simple to boot!
Ingredients:
4 large carrots
4 stalks celery
1~2 green peppers
1-2 heads Broccoli
Equipment:
1 carrot scraper
1 cutting board
1 chefs knife
1 paring knife
1 plate (large is best!)
Directions:
1. Prepare the carrots:
a. Scrape the carrots.
b. Chop off the tips.
c. Cut carrots into sticks
d. Place carrot sticks on a plate
2. Prepare the Celery:
a. Wash the Celery stalks.
b. Placing the celery so that it is concave down.
c. Cut off the leaves and base, and save the leaves for later use.
d. Slice down the center lengthwise.
e. Slice into sticks
f. Place on same plate as carrots.
3. Prepare the Peppers
a. Wash the peppers
b. Remove the stem using the paring knife.
c. Cut the pepper down the center.
d. Remove the seeds with the paring knife.
e. Cut into strips.
f. Place pepper strips on the plate
4. Prepare the Broccoli
a. Wash the broccoli
b. Remove the stalk, and place to the side.
c. Break up the florets (the tree-like parts)
d. Take the stalk and cut it into manageable sticks.
e. Place the florets and the stalk slices onto the platter
Serve immediately with dip or cover in plastic wrap for short term storage. Place separately in plastic zip-top bags for the long term storage.
Possible Alterations:
Different vegetables can certainly be used. Cucumber slices, or sticks, are delicious, as are asparagus stalks. Cauliflower is also acceptable, but I don't find it as tasty raw as the previously mentioned veggies. As always, suggestions are appreciated!
Happy Gaming!
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Could the scraps from the vegetables be used to make vegetable stock?
ReplyDelete@Jacob: I wouldn't think so. The scraps from the vegetables would be the stem and seeds from the peppers, the base of the celery, and the tips of the carrots. Unless you're making a lot of crudités, this isn't going to be anywhere close to the amount of vegetables needed for making stock. On top of that, it's all the parts that don't taste good, which makes me think it would not make for a tasty stock. You should probably just throw them out or compost them.
ReplyDeleteYou could, however, use whatever is left over from the platter to make stock, if you mixed it in with a lot more veggies.
The leaves from the celery are worth saving, however. I will often sauté them in olive oil with garlic and onion and add them to my eggs. You could also use them when you make stock, or in a number of other applications.