Vegetables with Dips and Dressings

Name: Vegetables with Dips and Dressings
Ingredients: fennel bulb, cut into wedges; cooked or raw baby artichokes, thinly sliced; cooked or raw baby artichokes, thinly sliced; blanched or raw cauliflower and broccoli florets; blanched or raw cauliflower and broccoli florets; blanched mangetout or sugar snap peas; blanched mangetout or sugar snap peas; cherry tomatoes; chicory; celery; blanched or raw cauliflower and broccoli florets; miniature carrots; blanched green beans; boiled new potatoes; baby corn; blanched baby leeks

Preparation info

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Vegetables

A mixed selection from:
miniature carrots
blanched baby leeks
baby corn
boiled new potatoes
blanched green beans</

Starter
Gluten-free
Vegan

Method

Serve one or more of the following dips or dressings: