Crudite Platter (Veggie Tray with Dips) (2024)

FAQs

What is the difference between veggie tray and crudite? ›

A crudités platter (pronounced crew-de-teh) is simply another name for a vegetable platter, typically served at parties, picnics, or other social events. The platter consists of a range of fresh vegetables, cut into bite-sized sticks and shapes, and is typically served with sauces and spreads for dipping.

Go beyond the traditional carrot & celery combo and bring in a diversity of veggies, including watermelon radish, mini bell peppers, orange cauliflower, purple cauliflower and broccolini. Less common or unexpected veggies can elevate a board & make it fill at “bit fancy”.

Crudité Platter Variations

Broccoli, cauliflower, celery, red peppers, green beans, or radishes would all be good choices. A creamy dip – If you're a fan of dairy-based dips, one would be great here. You could also try this curried red lentil hummus, beet hummus, or vegan pimento cheese dip.

Olives and other marinated vegetables.

Add in salty, briny olives and other marinated vegetables like pickles, artichoke hearts, or even sliced preserved lemons, if you have them, to instantly elevate your vegetable grazing board. I also like to add steamed or roasted beets.

Fresh veggies: Since they can be crafted into easily scoopable shapes and are crowd-pleasers, I recommend a mix of carrots, celery, broccoli, cauliflower, cherry tomatoes, sugar snap peas, cucumbers, green beans, watermelon radishes, baby bell peppers (or a selection of your favorites from that list).

Crudités (/ˈkruːdɪteɪ(z)/, French: [kʁydite]) are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce.

Crudite (pronounced kroo-duh-tay) is a French appetizer consisting of beautifully displayed raw vegetables with dipping sauces. I just think it is the most gorgeous vegetable tray you can imagine!

Tips For The Perfect Platter

You can scatter your vegetables around the platter, or serve them upright in glasses for a different look. For added color, line your tray with lettuce or radicchio leaves. I always peel my carrots, and I recommend peeling other vegetables with tough skins such as waxy cucumbers.

How to cut cucumbers for crudite? ›

A favorite form for hungry kiddos (or adults) and also for crudités platters and other dipping setups, sticks (or batons) are the name of the game. Cutting cucumbers into sticks can be as simple as halving the cuke and then slicing it lengthwise into sticks with the seeds attached.

Homemade is almost always cheaper than buying a convenience item. Unless you find a vegetable tray on serious markdown, it's more affordable to assemble your own.

It's best to prepare crudités as close to serving as possible with in 2-3 hours. To keep them fresh, cover with damp paper towels and store in the refrigerator. The paper towel will keep the veggies hydrated and fresh! Dips and sauces can be made up to 2-3 days in advance.

A charcuterie board is primarily made up of meats accompanied by cheese, crackers, and other ingredients like nuts or spreads. Meanwhile, crudités is essentially a fancy word for a vegetable platter that has raw vegetables like carrots and tomatoes paired with complimentary dips.

What are examples of crudités? Crudités include all types of vegetables, such as broccoli, cauliflower, asparagus, snap peas, tomatoes, cucumbers, radishes, green beans, endive, etc.

A crudités platter is essentially a veggie platter fancied up with a French name. Pronounced "crew-deh-tay," this platter of sliced or whole raw vegetables is often served with a dipping sauce (or two).

Artemas Ward`s 1923 ”The Encyclopedia of Food” defined relishes as ”a term flexibly applied to pickles, small fish variously preserved, and a number of other dishes intended to stimulate appetite.” A relish tray, then, was a variety of these tidbits arranged on a platter. Colonists had plenty of relishes.

cru·​di·​tés ˌkrü-di-ˈtā krᵫ-dē-ˈtā : pieces of raw vegetables (such as celery or carrot sticks) served as an hors d'oeuvre often with a dip.

A charcuterie board is primarily made up of meats accompanied by cheese, crackers, and other ingredients like nuts or spreads. Meanwhile, crudités is essentially a fancy word for a vegetable platter that has raw vegetables like carrots and tomatoes paired with complimentary dips.