Winter Crudités

Preparation

1. PLAN AHEAD

   Step 1

   If serving crudités at a party, plan on 1/8 to 1/4 pound of vegetables for each guest. The selection shown here is a suggestion; feel free to vary the vegetables as desired and by season. Some vegetables (celery and carrots) can be served raw; others should be steamed.

2. Prepare to Steam

   Step 2

   Set a steamer basket (or a colander) in a Dutch oven (or a pot with a lid). Fill with enough salted water to come just below basket, and bring to a boil. Prepare an ice-water bath; place a colander inside, over the ice. Line a baking sheet with a double layer of paper towels.

3. steam vegetables

   Step 3

   Working with one kind at a time, steam vegetables, starting with the mildest-tasting and ending with the most pungent (this will keep potatoes, for example, from tasting like Brussels sprouts). Place vegetables in the basket; reduce heat to a simmer. Cover, and steam as directed. Add water to pan as needed between batches to prevent scorching.

4. cool and drain

   Step 4

   With tongs or a slotted spoon, transfer vegetables to the colander in the ice-water bath to stop cooking (add ice as needed after each batch). Once completely cooled, transfer vegetables to paper towels to drain. Pat dry.

5. Store

   Step 5

   Vegetables can be prepared up to 3 days ahead; wrap each type of vegetable separately in paper towels, then plastic (so flavors don’t mix), and refrigerate.

6. Serve

   Step 6

   Arrange on a platter with dip alongside.

7. Lemon-Thyme Dip

   Step 7

   In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving.