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Crisp Vegetables With Curried Yogurt Dip – Country Cookin

Crisp Vegetables With Curried Yogurt Dip - Country Cookin recipe image
This American dip features Small red potatoes 12 Sugar-snap pea pods, Green beans 1 Bunch very small or 2, Wax beans -bunches baby carrots, Fresh asparagus stalks Curried Yogurt Dip (recipe, Flowerets -follows. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 293.3
Dietary: Gluten-free, Vegetarian
Description
This American dip features Small red potatoes 12 Sugar-snap pea pods, Green beans 1 Bunch very small or 2, Wax beans -bunches baby carrots, Fresh asparagus stalks Curried Yogurt Dip (recipe, Flowerets -follows. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/4 lbs Green beans 1 Bunch very small or 2
  • 1/4 lbs Wax beans -bunches baby carrots
  • 1/2 lbs Fresh asparagus stalks Curried Yogurt Dip (recipe
  • 12 Broccoli Flowerets -follows)
  • 12 Cauliflower Flowerets
Directions
  1. 1
    Peel off a strip of skin around each potato.
  2. 2
    in 2-quart saucepan, heat 4 C water to boiling over high heat.
  3. 3
    Add red potatoes, cover, and cook 12 minutes or until tender.
  4. 4
    Meanwhile, in 4-quart saucepan, heat an additional 8 C water to boiling.
  5. 5
    Using a strainer, blanch the green and wax beans in boiling water 4 minutes,
  6. 6
    remove , and drop into bowl of ice water to
  7. 7
    cool and to stop cooking process.
  8. 8
    in same boiling water, blanch asparagus 5 minutes, and add to ice water as well.
  9. 9
    When the potatoes are done, drain and set aside to cool.
  10. 10
    In strainer, blanch broccoli, cauliflower, and pea pods separately 2 minutes each;
  11. 11
    remove from boiling water and
  12. 12
    add to ice water.
  13. 13
    Drain vegetables.
  14. 14
    Peel carrots and trim off all but 2 inches of their green tops.
  15. 15
    Blanch carrots in boiling water 3 minutes, drain and cool.
  16. 16
    Prepare Curried Yogurt Dip.
  17. 17
    Arrange vegetables on a serving dish and serve with Curried Yogurt Dip.
  18. 18
    Curried Yogurt
  19. 19
    Dip : In small bowl,
  20. 20
    combine 1 C low-fat plain yogurt, 2 t curry powder, 1 t ground cumin, 1 t sugar, 2 t cider vinegar, 1 t lemon juice, and 1/8 t salt.
  21. 21
    Spoon into serving bowl.
  22. 22
    if desired, sprinkle top with 1/4 t cumin seeds, coarsely crushed, or paprika.
  23. 23
    Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Nutrition Facts

Servings 6

Amount Per Serving
Calories 293.3kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 200.3mg9%
Total Carbohydrate 61.5g21%
Dietary Fiber 19.0g76%
Sugars 14.7g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, asparagus, baby, beans, boiling, bunch, bunches, carrots, cookin, country, crisp, curried, dip, flowerets, follows, fresh, green, pea, pods, potatoes
Read it online: https://www.chefs-mate.com/recipe/crisp-vegetables-with-curried-yogurt-dip-country-cookin/