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Name: Spicy Winter Crudite
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 Red or yellow pepper; seeded; 2 c Cauliflower florets; ; sliced each slice; 1/4 ts Paprika; 1/8 ts Turmeric; ; strips; 2 c Broccoli florets; 1 Yellow onion; peeled and; 1 Red onion; peeled sliced and; 1 ts Cayenne; 1 c Baby carrots; trimmed; 10 c Cold water; 1/2 ts Black Pepper freshly ground; ; chopped; 1/4 ts Ground cumin; 1/2 c Thinly sliced radishes; 1/8 ts Saffron threads; ; rings; ; strips; ; halved; 1 1/2 c olive oil; 1 3/4 ts Salt; ; separated into; 1 Turnip; peeled and thinly; 2 tb Salt; 1 Green pepper; seeded and cut

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INGREDIENTS

1 Red or yellow pepper; seeded
2 c Cauliflower florets
; sliced each slice
1/4 ts Paprika
1/8 ts Turmeric
; strips
2 c Broccoli florets
1 Yellow onion; peeled and
1 Red onion; peeled sliced and
1 ts Cayenne
1 c Baby carrots; trimmed
10 c Cold water
1/2 ts Black Pepper ; freshly ground
; chopped
1/4 ts Ground cumin
1/2 c Thinly sliced radishes
1/8 ts Saffron threads
; rings
; strips
; halved
1 1/2 c olive oil
1 3/4 ts Salt
; separated into
MARINADE
1 Turnip; peeled and thinly
2 tb Salt
1 Green pepper; seeded and cut

Servings

INSTRUCTIONS

1. Place the prepared vegetables in a large bowl, sprinkle them with the 2 tablespoons of salt, and add the cold water. Leave to soak for 24 hours at cool room temperature. 2. The next day, drain and rinse the vegetables. Prepare the marinade by simmering the onion, spices, and salt in the olive oil for 10 minutes. 3. Spread the vegetables in a 9 x 13 inch dish. Pour the hot marinade over them. Cool to room temperature, then refrigerate for 48 hours, stirring periodically to coat all of the vegetables with the oil. Transfer to a decorative bowl to serve, either cold or at room temperature. Copyright credit: Copyright: 1996 by Darra Goldstein ? 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

NOTES

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Spicy Winter Crudite

1 Red or yellow pepper; seeded
2 c Cauliflower florets
 ; sliced each slice
1/4 ts Paprika
1/8 ts Turmeric
 ; strips
2 c Broccoli florets
1 Yellow onion; peeled and
1 Red onion; peeled sliced and
1 ts Cayenne
1 c Baby carrots; trimmed
10 c Cold water
1/2 ts Black Pepper freshly ground
 ; chopped
1/4 ts Ground cumin
1/2 c Thinly sliced radishes
1/8 ts Saffron threads
 ; rings
 ; strips
 ; halved
1 1/2 c olive oil
1 3/4 ts Salt
 ; separated into
 MARINADE
1 Turnip; peeled and thinly
2 tb Salt
1 Green pepper; seeded and cut

1. Place the prepared vegetables in a large bowl, sprinkle them with the 2  tablespoons of salt, and add the cold water. Leave to soak for 24 hours at  cool room temperature.    2. The next day, drain and rinse the vegetables. Prepare the marinade by  simmering the onion, spices, and salt in the olive oil for 10 minutes.    3. Spread the vegetables in a 9 x 13 inch dish. Pour the hot marinade over  them. Cool to room temperature, then refrigerate for 48 hours, stirring  periodically to coat all of the vegetables with the oil.    Transfer to a decorative bowl to serve, either cold or at room temperature.    Copyright credit: Copyright: 1996 by Darra Goldstein    ? 1996 Lifetime Entertainment Services. All rights reserved.    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (95g)
Recipe Makes: 12 servings

Calories: 84
Calories from Fat: 65 (77%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 14.3mg		0 %
Potassium 179.6mg		5 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 3g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 84

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