Lemon Butter Dipped Baby Vegetable Crudites Recipe
Recipe By Martha Stewart-3
Our striking take on the classic french snack of radishes, salt, and butter is easy to make and even easier to eat. a rainbow of spring vegetables is dipped in butter brightened with lemon zest and finished with a sprinkling of pink salt.
3.6
29 Rating -
Rate
Vegdiet
1hr 10minstotal
45minsPrep
1hr 10m.total
45m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Lemon Butter Dipped Baby Vegetable Crudites Recipe
- As required Kosher salt
- 0.08 pound Asparagus, trimmed
- 1/4 inch 1 small head romanesco, cut into florets
- 1/25 pound Sugar snap peas, trimmed
- 1/25 pound Fiddlehead ferns, trimmed
- 1/4 stick Unsalted butter, room temperature
- 0.17 Finely grated zest lemon
- 1.33 ounce Multicolored baby carrots, peeled
- 0.08 inch 2 mini cucumbers, cut on the bias into slices
- 0.17 Head purple endive, leaves separated
- 0.17 Head yellow endive, leaves separated
- 0.17 bunch Small radishes, scrubbed, or 2 watermelon radishes, thinly sliced
- As required Fine pink salt, preferably himalayan or hawaiian
Nutrition
value
value
63
calories per serving
< 1 g Fat4 g Protein10 g Carbs7 g FiberOther
Current Totals
- Fat< 1g
- Protein4g
- Carbs10g
- Fiber7g
MacroNutrients
- Carbs10g
- Protein4g
- Fiber7g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium67mg
- Iron2mg
- Vitamin A1096mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B957mcg
- Vitamin B120mcg
- Vitamin C31mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium43mg
- Manganese< 1mg
- Phosphorus88mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-3