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crudites::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | appetiser, starter, appetizer |
| Has types | celery stick, carrot stick |
Examples of crudites
crudites
It's actually 3 million a plate, but I have to tell you, that comes with crudites.
From the time.com
Maybe it's the stringiness, but I never liked it all that much on crudites platters.
From the washingtonpost.com
It can be used as a sandwich spread, or thin and use as a dip for crudites.
From the sfgate.com
Herbed goat cheese dip is best served with crudites that are blanched to preserve their color.
From the thenewstribune.com
As with any crudites platter, you will need about 1 pound of vegetables for every 5 to 6 people.
From the thenewstribune.com
Serve with chips, pita, grilled tortillas or crudites for dipping.
From the sacbee.com
Surround the platter with crudites of celery, carrot and cucumber to replicate the Irish flag.
From the kansas.com
It's good with crudites too, which is much healthier than crisps.
From the guardian.co.uk
Sprinkle with coriander and serve with your choice of vegetable crudites and strips of griddled pita bread.
From the expressandstar.com
- Raw vegetables cut into bite-sized strips and served with a dip
- Cruditu00E9s are traditional French appetizers consisting of sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or other dipping sauce. Cruditu00E9s often include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears; sometimes olives, depending on local custom.
- French for a mixture of sliced and shredded vegetables diversely dressed and served as a first course.
- Raw vegetables and or fruits served as an appetiser. These are generally cut into sticks or batons or thinly sliced and seved with dips or cold sauces. Carrots, celery, peppers, red cabbage, mushrooms, fennel, fresh broad beans, radishes, sliced of avocado, or tomatoes amongst others can be used.
- Fresh cut selection of garden vegetables with your choice of a duo of dips
- Raw, thinly sliced vegetables used as an accompaniment to dips.
- Raw (or blanched) vegetables eaten before a meal, often with a dip.
- An assortment of raw vegetables, i.e., carrots, broccoli, mushrooms, served as an hors d'oeuvre often accompanied by a dip.
- Selection of raw, in-season vegetables offered as a starting course, often with cold sauces and dips.
