Crisp vegetables with curried yogurt dip - country cookin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small red potatoes |
| ¼ | pounds | Green beans |
| ¼ | pounds | Wax beans |
| ½ | pounds | Fresh asparagus stalks |
| 12 | Broccoli flowerets | |
| 12 | Cauliflower flowerets | |
| 12 | Sugar-snap pea pods | |
| 1 | Bunch very small or 2 bunches baby carrots | |
| Curried Yogurt Dip (recipe follows) | ||
Directions
1. Peel off a strip of skin around each potato. in 2-quart saucepan, heat 4 C water to boiling over high heat. Add red potatoes, cover, and cook 12 minutes or until tender.
2. Meanwhile, in 4-quart saucepan, heat an additional 8 C water to boiling. Using a strainer, blanch the green and wax beans in boiling water 4 minutes, remove, and drop into bowl of ice water to cool and to stop cooking process. in same boiling water, blanch asparagus 5 minutes, and add to ice water as well.
3. When the potatoes are done, drain and set aside to cool.
4. In strainer, blanch broccoli, cauliflower, and pea pods separately 2 minutes each; remove from boiling water and add to ice water. Drain vegetables.
5. Peel carrots and trim off all but 2 inches of their green tops.
Blanch carrots in boiling water 3 minutes, drain and cool.
6. Prepare Curried Yogurt Dip.
7. Arrange vegetables on a serving dish and serve with Curried Yogurt Dip.
Curried Yogurt Dip: In small bowl, combine 1 C low-fat plain yogurt, 2 t curry powder, 1 t ground cumin, 1 t sugar, 2 t cider vinegar, 1 t lemon juice, and ⅛ t salt. Spoon into serving bowl. if desired, sprinkle top with ¼ t cumin seeds, coarsely crushed, or paprika.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary