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This group contains vegetables that you’ll serve cooked, such as eggplant, potato, sweet potato, corn on the cob.Ĭhoose 2 to 3 items from this group and I guarantee your vegetables will be way more popular at your party. Simply choose 3 to 5 items from this group, and your platter is already looking colorful and pretty. For example, the most commonly served are celery, carrots and cucumber sticks, and colorful veggies such as tomatoes and radishes. Most vegetables that you plan to serve raw fall into this group. I assort all the items into: refreshing, meaty/starchy, herbs, and pickles. Especially if you live in the US, many markets are stocked with fresh and in-season vegetables imported from all over the world. A produce seasonal chart might come in handy, but my favorite way is to go to a market and buy whatever looks good at the lowest price.
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This means you will spend less money on groceries and get the best-tasting vegetables. When I assemble my crudité platter, I use everything I’ve learned from different cultures, to make it more interesting than your usual carrot and celery sticks served with ranch dressing. I love to serve a big colorful crudité platter when I entertain guests for a gathering or at a grilling party. According to the philosophy of Japanese cuisine, deep-frying brings out the vegetables’ flavors, so you can truly taste their deliciousness without using many seasonings. Some of the classic items include eggplant, pumpkin, shishito peppers, sweet potato, and lotus root. In Japan, chefs usually present the vegetable platter with crispy assorted tempura – various sliced vegetables coated with a very light and mild batter and deep-fried until crispy, served with a mild seafood-based sauce that is savory and sweet. Neatly arranged on a large white plate next to the cheese platter, it successfully won over all the guests due to its beautiful color and amazing taste.
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It was made with different mini skewers, such as olives and cucumber, or mozzarella balls with cherry tomatoes. When traveling in Switzerland, I saw this beautiful crudité platter at a house party. Most people enjoy the vegetables as they are for their fresh seasonal taste, or they can be lightly dusted with sugar. In winter it’s a hot dish that contains steamed vegetables – corn on the cob, mini purple sweet potato, peanuts, pumpkin, and edamame. It can be a cold platter, containing sliced radishes, cucumber, yam, green onion, and cherry tomatoes, all served with hoisin sauce (or a more savory soy paste). In northern China, the vegetable platter is one of the most popular items when you enjoy a rustic meal. Having dined and traveled across different countries, it always amazes me how cooks arrange vegetable platters according to the season and their culture.
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This post provides all the tips to help make a delicious veggie platter that your guests actually enjoy eating! The crudité platter is such a popular appetizer at any gathering, dinner party, or grilling event, but more often than not it looks better than it tastes.