Lunch: Garden Vegetable Platter Recipe | MyRecipes

Recipe by Doug Lipton and Cindy Daniel, Healdsburg Shed, Healdsburg, California For color, Doug Lipton and Cindy Daniel of Healdsburg Shed in Northern California like to keep a little of the tops on the homegrown vegetables they serve as an appetizer for

Ingredients

12 small rainbow carrots, preferably with tops, scrubbed
3 small heads fennel, ends and tough outer leaves trimmed
2 bunches baby turnips (about 12) or 6 medium regular turnips
2 or 3 bunches small red radishes with leaves
2 scarlet turnips or 1 watermelon radish (optional), thinly sliced crosswise
Olio nuovo or other extra-virgin olive oil

Instructions

Trim carrot tops, if using, to about 1/2 in., and trim root hairs, then cut carrots in half lengthwise. Cut fennel lengthwise into slender wedges. Set vegetables in a large bowl of ice water about 1 hour to crisp.
Meanwhile, if using baby turnips, trim tops to about 1/2 in., then quarter turnips; or cut regular turnips into slender wedges. Remove all but a few small leaves on each radish; swish radishes in water to clean. Crisp turnips and radishes in another bowl of ice water about 45 minutes.
Drain vegetables and arrange on a large platter. (Drape with damp towels, if they'll be standing before serving.) Serve with oil for dunking.

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