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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Crudité Basket with Three Dips

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Preparation info
  • About

    2½ lb

    dips
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
⅜ x ⅜ x 4-in. (

Method

Procedure

Preparation

  1. Fill a large, freshly sanitized tub half full of ice water.
  2. Place the carrots, celery, broccoli, cauliflower, endive leaves, peppers, and radish tulips in the water and set a sanitized plate or lid on top to keep them submerged. Refrigerate at least 2 hours and up to 6 hours.
  3. Line a

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