Many local vegetables are in season, especially in summer. A good reason why so-called vegetable platters are so popular. Crudités (the term is derived from French and stands for raw food starters) were considered a cheap option for one several years agoquick appetizerwhen a lot of friends suddenly come to visit. But they have now crept into the hearts of amateur chefs. Skillfully combining different types of vegetables and serving them with a delicious dip is an art in itself and often requires careful preparation. We'll show you 10 ideas on how you can arrange a colorful raw food platter. The more creative the arrangement, the better!
Arrange a raw food platter: finger food for the party
You want to surprise your family and friends on a special occasion and aHost a party? Then you should think about what you will serve. After all, who wants to spend hours sweating in the kitchen or spending the entire party grilling? If you prepare a raw food platter, you save yourself a lot of effort and can refill it in a flash if necessary. The vegetable platters are not only delicious, but also healthy and good for the body. Here are some basic principles to keep in mind when serving.
- Wash all ingredients thoroughly. You should always clean the vegetables under running water. The rule of thumb applies even to vegetables that you peel, like carrots.
- If possible, use organic vegetables.
- It is best to soak raw nuts, seeds and kernels (with the exception of peanuts and macadamia nuts) in cold water overnight. Dissolve half a teaspoon of salt in the water. The next morning you should put the nuts, seeds and kernels in a fine sieve and wash them again under running water.
- To be on the safe side, you can roast the nuts, seeds and kernels in the oven at 100 degrees Celsius without fan circulation for 2 hours.
- Not all vegetables taste best raw. There are several vegetables that taste much better if you pour hot water over them first. These include, for example, asparagus, beetroot, broccoli and peas. Simply place the vegetables in a deep sieve and pour boiling water over them.
Arrange colorful vegetable platters: raw vegetable platter with hummus made from carrots and turmeric
Ingredients for the hummus:
- 4 – 5 medium carrots, peeled and roughly chopped
- 1 clove of garlic
- 1 teaspoon turmeric, freshly ground
- Juice and zest of two organic lemons
- 5 tbsp olive oil
- Pinch of sea salt and pepper
- 2 tsp sunflower seeds, roasted
- 2 tsp fresh mint leaves, finely chopped
- Sumac, a spice with a sour taste from the Middle East
Ingredients for the vegetable platter:
- 3-4 large radishes
- 5 carrots
- 20 pea pods
- Cauliflower, 4-5 florets
- 1 cucumber, cut into pieces
Preparation:
- Fill a large bowl with water and ice.
- Pour water into a small pot and bring to the boil.
- Add the carrots and cook for several minutes.
- Remove the carrots from the pot and add them to the bowl with cold water and ice.
- Place the carrots, garlic clove, turmeric, grated lemon zest, freshly squeezed lemon juice and 50 ml of water in a deep bowl. Puree with a hand blender until smooth. Then gradually add the olive oil, stirring constantly. Season with salt and pepper. Garnish with the sunflower seeds and mint.
- Pour the hummus into a mason jar. Season with sumac and refrigerate.
- Arrange the various vegetables on a wooden plate and serve with the hummus.
Raw vegetable platter with pesto and white bean dip
Ingredients for the pesto:
- 1/2 handful of hemp seeds
- 1 small clove of garlic
- 2 handfuls of baby spinach, fresh
- 2 tsp lemon juice
- 1/4 cup olive oil
- Sea salt
- Pepper, freshly ground
Ingredients for the dip:
- 240 g canned canellini beans, washed and drained
- 2 tsp olive oil
- 3 tsp lemon juice
- 1 tsp warm water
- 1 small clove of garlic
- 1/2 tsp sea salt
- 1/2 handful of dill
Ingredients for the raw vegetable platter:
- green cauliflower, florets
- different types of radishes, including “Watermelon” radishes, “French Breakfast” radishes and “Dark Red Giant” radishes, halved
- Carrots, halved
- Cheeses: Manchego, Brie and white cheddar (a hard cheese from Ireland)
- Tamari-Mandeln
- dried cranberries
- optional: Brot Ribbon
- Place the pesto ingredients in a blender and puree until smooth. Refrigerate.
- Then add the ingredients for the dip (without the dill) to the blender and mix until creamy. Add dill and refrigerate.
- Arrange the raw vegetable platter and serve with the dip and pesto.
Crudités with sour cream dip and hummus
Ingredients for the sour cream dip:
- 1 tsp garlic, yellow, finely chopped
- 1 garlic clove, pressed
- 1 teaspoon basil leaves, chopped
- 1 tsp dill, chopped
- 1 teaspoon parsley, chopped
- 1 tsp sea salt
- a pinch of freshly ground pepper
- 2 tsp lemon juice
- 200 g Sauerrahm or Crème Fraîche
Ingredients for the vegetable platter:
- Carrots
- Cucumbers
- red and yellow peppers
- Peas
- Asparagus, steamed
- Nuts
- Olive
- Cherry tomatoes
- Wash the vegetables, peel if necessary and arrange on a wooden plate.
- Puree the ingredients for the sour cream dip in the blender.
- Prepare the hummus according to the recipe at the top of the article.
- Serve.
Arrange the vegetable platter with tzatziki and salad
Ingredients for the tzatziki sauce:
- 1/2 cucumber, peeled
- 200 ml Greek yogurt
- 1 garlic clove, pressed
- Zest and juice of a lemon
- 2 tsp mint, fresh, chopped
- Sea salt and pepper, freshly ground
Ingredients for the vegetable platter:
- Peas
- Römersalat
- Endivie
- Cucumber
- Zucchini
Preparation:
- Grate the cucumber for the tzatziki sauce and place it in the middle of a linen towel, then tie the four ends of the towel together and squeeze out the liquid. Add the remaining ingredients and mix everything well. Chill the dip for an hour.
- Arrange the vegetables on the wooden plate, season with herbs of your choice and sea salt and serve with the cooled dip.
You can find further suggestions for delicious and beautifully presented raw food platters in the photo gallery below.
Vegetable platter with dip for Caesar salad
Vegetable platter with hummus and sun-dried tomatoes with feta cheese
Asian-style raw food platter with ponzu dip
Vegetable platter with peppers and baba ghanoush
Arrange the raw vegetable platter: vegetables and white bean dip
