10 Unexpected Veggies That Make Great Crudités
Mix up your baby carrot and dip routine this summer with these 10 fun, fresh vegetables that are perfect for a crudité platter.
By Reader's Digest Editors
The crisp anise flavor of fennel is perfect with creamy dips. Fennel also pairs exceptionally well with any type of roasted red pepper dip or tapenade.
Crunchy jicama is a sweeter alternative to celery. Peel, cut into strips, and serve straight-up, or top with a squeeze of lemon.
Bitter endive leaves are perfect for scooping up hummus, dip, and even salsa. And they go especially well with anything blue cheese.
Young kohlrabi can be eaten raw and tastes like crunchy broccoli stems. Peel off the outer skin and then cut into sticks for your vegetable platter.
Tiny purple carrots
Purple carrots will add color and a wow factor to your crudités platter. Quickly blanch, then chill until ready to serve. Try the red and yellow varieties for extra color.
Lightly grill asparagus, then serve with lemony or creamy dips. Or give it a fast blanch if you don't want to fire up the grill.
Look for long, skinny potatoes, and cook in boiling water until insides are tender. Chill, then serve. They go well with any type of cheesy dip.
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Blanched green beans are easy to dip into hummus, sour cream spreads, and more.
Sugar snap peas
These edible pods are perfect for bite-size dipping and eating; just serve them raw and straight-up.
Slice peppery radishes, and they become a delicious (and colorful!) counterpoint to dips and salsas.
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