Serious Eats: Recipes

Cook the Book: Crudites and Miso Dip

Too many crudité platters leave me wondering where the buffalo wings are. Not that I'm knocking carrot and celery sticks, but there are other vegetables out there. Mark Bittman, author of How to Cook Everything, has a few suggestions for branching out with veggies, steamed purple potatoes, Belgian endive and jicama sticks among them.

Here, they're paired with a savory miso dip, a lighter, vegetarian alternative to bagna cauda. In its citrus and herb variations, the dipping sauce is also great on steamed fish, pasta or Asian noodle salads.

Win 'How to Cook Everything, Tenth Anniversary Edition'

In addition to excerpting a recipe each day this week, we're giving away five (5) copies of How to Cook Everything. Enter to win here »

Mark Bittman's Nine Interesting Vegetables to Use as Crudités

1. Baby carrots (not the nubby kind sold in bags) with the green tops, tops trimmed to 1 inch and carrots peeled
2. Asparagus spears, trimmed and very lightly steamed (still crunchy and bright green)
3. Green or wax beans, steamed or boiled until crisp-tender
4. Sugar snap peas, raw if very fresh or very lightly steamed
5. Belgian endive leaves
6. Jicama, peeled and cut into sticks
7. Purple potatoes, steamed until just tender and cut into long wedges
8. Small "new" potatoes, steamed whole
9. Red or white radishes, whole or cut in half

Simple Miso Dipping Sauce

- makes about 1 cup (4 servings) -

Printed from

© Serious Eats