I like it raw, especially when it comes to veggies. But let’s face it – most of the crudité platters you come across can be a little… well, déjà vu. Carrot sticks, celery sticks and cucumber rounds are all too common when it comes to presenting veggies at a gathering (and we’re all guilty of it). Take a walk through your farmer’s market and you’ll discover a ton of veggies that are dying to freshen up your veggie platter. While the best veggies to pick depend on the season, I wanted to offer a few new suggestions as to what I am loving alongside my hummus, and unique ways of presenting old favourites. I also like to present my platter on a cutting board, or something different than the traditional platter.
Carrots – Add a new twist by choosing colourful heirloom carrots. Cut them lengthwise and leave the greens attached for a rustic vibe.
Striped beets – I am obsessed with the beautiful pink shade of this veggie. Serve them raw, cut into wedges or thinly sliced.
Asparagus spears – Just blanch and shock them to retain that delicious crunch and seal in that vibrant green.
Purple (and yellow and white) cauliflower – These both add an interesting texture and colour to your platter. If you don’t like eating them raw, you can steam them quickly to make them easier to chew.
Heirloom cherry tomatoes – A delicious way to add colour and contrast to a platter.
Fingerling potatoes – Choose long, skinny potatoes and boil them until just tender. Allow them to cool before slicing in half.
Fennel – The crisp anise-flavoured veggie pairs exceptionally well with dips and tapenades. Slice them up and serve them raw.
Yellow and green beans – Perfectly sized to scoop up dip, simply trim the ends and serve them raw.
Endives – These small leaves were made to scoop. Separate the leaves and serve them whole.
Zucchini – Unexpected, but so yummy! Cut them into thick rounds or thin spears and serve them raw.
Now that you have all your veggies, get creative with your platter. Prep your veggies so that they are in bite-sized pieces. Arrange the veggies so that colours contrast against each other. Don’t be shy to add an abundance of veggies and finish by garnishing with a few herbs and edible flowers. There are no rules when it comes to creating a crudité platter, but hopefully these tips will help you turn your regular veggie plate into a work of art.