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Unexpected Vegetable Crudité Platter Ideas

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Mix up your baby carrot-and-dip appetizer plate by swapping in any of these 10 different, fresh vegetables.

Fingerling potatoes

Look for long, skinny potatoes, and cook in boiling water until insides are tender. Chill, then split in two-bite pieces if necessary. Serve with your favourite cheesy dip. fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested and are not to be confused with new potatoes. Popular fingerling potatoes include the yellow-skinned Russian Banana, the pink-skinned, yellow fleshed French Fingerling the Purple Peruvian and the Swedish Peanut Fingerling. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads.

Green beans

Blanched green beans are easy to dip into hummus, sour cream spreads, and more. Long beans also come in purple, white, and yellow at some markets for extra colour on your crudité platter. Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean (Phaseolus vulgaris). Immature or young pods of the runner bean (Phaseolus coccineus), yard long bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. Green beans are known by many common names, including French beans, string beans (for old varieties; modern varieties are stingless), snap beans, snaps, and the French name haricot vert. They are also known as Baguio beans in Philippine English, to distinguish them from yard long beans.


Consider crunchy jicama to be a sweeter alternative to celery. Peel, into strips or matchsticks; if you like, you can top with a squeeze.


Slightly bitter, try endive leaves as natural scoops for cheesy dips, even strong flavoured ones like blue cheese. You can also enjoy them with bean- or legume-based dips—and some swear they pair well with mild salsa.


A summer farmer’s market staple, young kohlrabi can be eaten raw and tastes faintly like broccoli stems. Pare away the outer skin, into matchsticks or very thin rounds for your crudite platter. Serve with a creamy or cheesy dip.


The crisp anise flavor of fennel through creamy dips, and pairs exceptionally well with roasted red pepper dip, hummus, or tapenade.


Slice peppery radishes into thirds the long way, and they become a delicious (and colourful) counterpoint to buttery dips.

Tiny purple carrots

If you can find them at a farmer’s market, carrots come in various colours like purple, gold, or pale yellow. To keep as much of the colour as possible, scrub the carrots to remove all soil and don’t peel them. If the carrots are too tough, you can quickly blanch them and then chill until ready to serve.


Thin asparagus might not need to be cooked, but thicker stalks could probably use a light grilling or fast blanching. Serve with lemon-based dips.

Sugar snap peas

These edible pods are perfect for bite-size dipping and eating, and you can serve them raw. Make sure to remove any stems and strings beforehand. Use a paring knife to make it go faster.

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