Garden Vegetable Platter

For color, Doug Lipton and Cindy Daniel of Healdsburg Shed in Northern California like to keep a little of the tops on the homegrown vegetables they serve as an appetizer for Thanksgiving alongside Roasted Beet Hummus and freshly pressed olive oil (olio nuovo). Soaking the vegetables in ice water makes them crisp and they last longer on the table.

12 small rainbow carrots, preferably with tops, scrubbed

3 small heads fennel, ends and tough outer leaves trimmed

2 bunches baby turnips (about 12) or 6 medium regular turnips

2 or 3 bunches small red radishes with leaves

2 scarlet turnips or 1 watermelon radish (optional), thinly sliced crosswise

Olio nuovo or other extra-virgin olive oil

Step 1

Trim carrot tops, if using, to about 1/2 in., and trim root hairs, then cut carrots in half lengthwise. Cut fennel lengthwise into slender wedges. Set vegetables in a large bowl of ice water about 1 hour to crisp.

Step 2

Meanwhile, if using baby turnips, trim tops to about 1/2 in., then quarter turnips; or cut regular turnips into slender wedges. Remove all but a few small leaves on each radish; swish radishes in water to clean. Crisp turnips and radishes in another bowl of ice water about 45 minutes.

Step 3

Drain vegetables and arrange on a large platter. (Drape with damp towels, if they'll be standing before serving.) Serve with oil for dunking.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 44Calories from Fat 5

% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 86mg4%
Total Carbohydrate 10g4%

Dietary Fiber 4.6g19%
Protein 1.3g3%

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

Print Options:

Garden Vegetable Platter