Shopping list
various vegetables, to taste
various fruits, to taste
bread & crackers, to taste
For the dipping sauce
150g (vegan) mayonnaise
75g (oats) sour cream
1 small shallot, finely chopped
1 clove of garlic
1 tablespoon parsley
1 tablespoon chives
1 teaspoon dill
sea salt and freshly ground pepper, to taste
Now that there are still plenty of summer vegetables and fruit, we will quickly make another Crudité platter with it, school will start again after this weekend. Although quickly? Cooking and baking is minimal, but washing and cutting? Plenty! But when the work is done, your time in the kitchen is done and you can sit down and eat with the others, without running back and forth! The nice thing about the crudité board is that everything that is on it is very tasty and very healthy and that you can put everything on it, according to your taste.
Here is how we make our platter
Rinse all vegetables very clean.
Allow the vegetables to drain well.
Also rinse the fruit.
Put the clean mini-beets in a pan.
Bring the mini beets to the boil and let them simmer softly, for 10 - 15 minutes
Bake the ready made focaccia 10 minutes.
Then drain the beets.
Allow the beets to cool.
Cut all the vegetables and fruit, if necessary
Cut the cucumber into slices.
Cut the green off the radishes.
Cut the bell peppers into strips.
Cut the melon, remove the pits.
Peel or scrape the carrots.
Cut the bread.
Rub de skin off the beetroots.
How to make the dipping sauce
Rinse and cut the fresh herbs.
Cut the shallot finely.
Stir mayo and sour cream together.
Stir in the herbs and shallot.
Spoon the dipping sauce in a container and put it in the fridge for a few hours, so the flavours can blend
Spoon the dipping sauce into a bowl and sprinkle more chives on top.
Place all the bowls on a large tray.
Enjoy!