Hi, my name is Paste, the Green girls food guru and you're watching the Green Girls TV.
People always ask me what kind of appetizer they should serve before a big holiday meal and they're all surprised my suggestion of veggie cream platter with the creamy dip. So today I'm going to show you how to make a vegetable cream platter with a lime green goddess dressing and I want to start off by making the dressing but first that’s something you can definitely make a day ahead and just for refrigerate.
For the dip you’ll need half cup of mayonnaise, two table spoons butter milk, just of a lime, four scallions, two tea spoons of tetragon and a table spoon of parsley. You're going to chop up the scallions just roughly because we’re going to blend everything anyway so it doesn’t really matter it has not to be perfect refined. So wipe part of it clean and then tetragon and then parsley. Now we’re going to cut the lime in half let put everything into the blender, that is our mayonnaise butter milk, fresh herbs and scallions, I love, love, love this dip it’s so yummy and tangy. Fresh limejuice, you can make lemon juice too but I think a lime is a bit more interesting.
We are going to blend it all together, and I just poured it in to whatever dish I'm going to serve it in cover it in the refrigerator so it’s one last step I have to do with preparing the platter. It has perfect consistency and gorgeous color, for the veggie cream platter you’ll need one large cucumber, or two small ones, half a pound of green beans, Belgian indict and about a pound of carrots.
First we’re going to cut the tips of the green beans and blanche then chop them and I will show you what that’s all about in just a minute. All right now we got our green beans just cut off, we’re going to go ahead and blanche and chop them. Add a little bit of salt to your boiling water and you want to submerge the green beans in a boiling water for about 30 seconds that’s blanching generally means to boil something for very short period. Now I got a pair of thongs and I'm going to grab the green beans with the thongs out of the boiling water after 30 second and submerge them in the ice water to stop the cooking.
This will make the color absolutely beautiful and brilliant, all right so if the carrots go ahead and peel them. Take the top off and then in bottom and I like to just leave them nice and long so just make one cut lengthwise like that. And now we’re going to take our indict and just cut the root end off really nice and easy, so once were ready to plate, it will just follow up really nice and easy.
So once we’re ready to plate it will be super simple for our cucumber I want to do nice kind of sexy cuts on the bites like that, it’s a good dipping size, there's something a little bit more interesting that just around little medallion. Okay so now there are green beans and carrots been blend and chop, we’re going to arrange the platter.
First take the cucumbers, indict, carrots then the green beans then right the end—and I'm tapping all the green beans and I like to just kind of position them right in between each other and start seeing some height, that I think it’s really nice on veggie platter.
So there you have a veggie creamy platter with lime green goddess dip. I'm Paste, the Green Girls Food Guru and you're watching The Green Girls TV.
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