Our striking take on the classic french snack of radishes, salt, and butter is easy to make and even easier to eat. a rainbow of spring vegetables is dipped in butter brightened with lemon zest and finished with a sprinkling of pink salt.
Ingredients For Lemon Butter Dipped Baby Vegetable Crudites Recipe
Kosher salt
0.5 pound Asparagus, trimmed
1.5 inch 1 small head romanesco, cut into florets
0.25 pound Sugar snap peas, trimmed
0.25 pound Fiddlehead ferns, trimmed
1.5 stick Unsalted butter, room temperature
1 Finely grated zest lemon
8 ounce Multicolored baby carrots, peeled
0.5 inch 2 mini cucumbers, cut on the bias into slices
1 Head purple endive, leaves separated
1 Head yellow endive, leaves separated
1 bunch Small radishes, scrubbed, or 2 watermelon radishes, thinly sliced
Fine pink salt, preferably himalayan or hawaiian
Nutrition value
63
calories per serving
< 1 g Fat4 g Protein10 g Carbs7 g FiberOther
Current Totals
< 1 g Fat
4 g Protein
10 g Carbs
7 g Fiber
MacroNutrients
Carbs
10 g
Protein
4 g
Fiber
7 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
67 mg
Iron
2 mg
Vitamin A
1096 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
57 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
43 mg
Manganese
0 mg
Phosphorus
88 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
