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Cool Crudité Veggies with a Minted Pea and Yoghurt Dip
- Leave about an inch of the tops on and just give the carrots a scrub.
- You can get some marbled pink and white oval ones now, which are crunchy and peppery. Again, leave the tops on as these make good handles when it comes to dipping.
- Sweeter lettuces like cos and Romaine are good for dipping—I try to use the inner part, keeping the outer leaves for another salad.
- I leave the stalk on and then cut the lettuce into quarters, and that way they stay in one piece, but you don’t have to do this. The important thing is to get good chunks of vegetables.
- I like to contrast the sweet lettuces with slightly more bitter ones like radicchio or endive.
- Feel free to use your imagination on the veggie side.
- Little fingers of celery or celeriac (celery root) are also good.
- However, you often come across people who use raw cauliflower with dips – I personally would prefer colonic irrigation!I think cauliflower and broccoli are just awful eaten raw, so I wouldn’t suggest using them here.
- 1 x 200ml tub of yoghurt
- 1–2 handfuls of fresh mint, leaves picked
- 2 handfuls of fresh podded peas
- A handful of freshly grated Parmesan cheese
- Sea salt and freshly ground black pepper
- Juice of ½ a lemon
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 49kcal (2%)|
|Total Fat 2g (3%)|
|Saturated Fat 1g (7%)|
|Cholesterol 7mg (2%)|
|Total Carbohydrate 4g|
|Dietary Fiber 1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|