Crudite Platter (Food Network Kitchens) Recipe

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Crudite Platter (Food Network Kitchens)
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  1. Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.)
  2. Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
  3. Curry Dip:
  4. Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
  5. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
  6. In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste.
  7. Yield: about 2 cups
  8. Really Onion Dip:
  9. Preheat the oven to 425 degrees F.
  10. In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
  11. Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
  12. Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
  13. When ready to serve top with the fried onions.
  14. Yield: about 4 cups
  15. Copyright 2001 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 916.5 Kcal (3837 kJ)
Calories from fat 759.9 Kcal
% Daily Value*
Total Fat 84.43g 130%
Cholesterol 34.5mg 11%
Sodium 1268.78mg 53%
Potassium 814.56mg 17%
Total Carbs 35.25g 12%
Sugars 18.88g 76%
Dietary Fiber 5.95g 24%
Protein 6.86g 14%
Vitamin C 70mg 117%
Vitamin A 1.3mg 44%
Iron 40.2mg 223%
Calcium 155.2mg 16%
Amount Per 100 g
Calories 192.05 Kcal (804 kJ)
Calories from fat 159.24 Kcal
% Daily Value*
Total Fat 17.69g 130%
Cholesterol 7.23mg 11%
Sodium 265.88mg 53%
Potassium 170.69mg 17%
Total Carbs 7.39g 12%
Sugars 3.96g 76%
Dietary Fiber 1.25g 24%
Protein 1.44g 14%
Vitamin C 14.7mg 117%
Vitamin A 0.3mg 44%
Iron 8.4mg 223%
Calcium 32.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.6
  • 26

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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