Spring Vegetable Crudités & Garden Pea Dip by Raymond Blanc
| Serves: 4 | Chef: Raymond Blanc | Course: Dips, Starters | Machine: Food Processor | Total time (min.): 30 |
This recipe is a real celebration of the garden. Taking the freshest vegetables and serving it with a delicious pea dip gives you a real contrast of flavour, colours and textures. The smoothness of the pea purée is made so simple with the help of my beloved Kenwood food processor. I urge you to try this dish at home for your friends and family.
Ingredients
For the Crudités:
- 8 Radishes
- 1 Red Pepper, Seeds Removed And Sliced Into 1cm Thick Strips.
- 2 Sticks Celery, Peeled And Sliced On An Angle
- 2 Baby Gem, Cut Of The Bottom And Cut Into 6 Wedges
- 1 Chicory, Cut The Bottom Off The Chicory And Remove The Individual Leaves.
- 120g Frozen Peas
- 170g Firm Silken Tofu
- 2 Tbsp Flat Leaf Parsley, Picked And Chopped
- 2tbspl Extra Virgin Olive Olive Oil
- 1tbsp Red Wine Vinegar
- 1 Garlic, Cloves Finely Grated
- 2 Pinches Sea Salt
- 1tsp Red Chilli, Finely Chopped
- 1 Pinch Cayenne Pepper
Tools
- MultiPro Express
Method
For the Crudités:
- Place all the prepared vegetables into a large container of ice water and put in the fridge for 1-2 hours, until the vegetables have firmed up and gone crisp.
For the Green Pea Dip:
- In a medium pan with boiling salted water, cook the peas for 3 minutes until they are cooked and bright green.
- Drain immediately and in a large bowl of ice, refresh the peas.
- Once the peas have chilled, drain the water from them and place into your MultiPro Express Weight food processor, blend for 1 minute until you have a smooth purée.
- Chill and keep refrigerated until needed.
- Divide the pea purée between 4 serving dishes or bowls.
- Drain the prepared salad vegetables and arrange them in the pea purée and serve to your guests.
Chef's Notes:
- Planning ahead: This dip can be made 3 days in advance of using.