Recipe Winter Crudités with Maple Mustard Dressing
A perfect pre-dinner plate to share, or a wholesome snacking platter to enjoy for tea time with a friend. And you may want to keep this recipe handy just for the dressing! Easy, delicious, and suitable for anyone’s tastes — it’s foolproof for your next salad!
You will need
Serves 4
- 1 litre vegetable stock
- 2 bay leaves
- 1/2 brown onion, halved
- 200 ml white wine
- 100 ml white wine vinegar
- 3 cloves garlic
- 1 star anise
- 4 cloves
- 1 teaspoon fennel seeds
- 5 baby kipfler potatoes, whole
- 4 Dutch carrots, whole
- 1/2 head broccoli, the inner stem cubed, and the head cut into florets
For the dressing:
- 2 tablespoons Dijon mustard
- 2 tablespoons maple or golden syrup
- 1 tablespoon lemon juice
- 120 ml vegetable oil
- 1 bunch dill, chopped
To serve:
- 1 big Turkish flat bread
- 5 cornichons (optional)
- 5 baby pickled baby onions (optional)
Recipe: Simon Toohey
Directions
-
Step 1
Place the vegetable stock in a medium pot and bring it to boil, then add in bay leaves, onion, white wine, vinegar, garlic, star anise, cloves, and fennel seeds.
-
Step 2
Turn the heat down to to bring the liquid to a simmer, then add in the potatoes, followed by the carrots after 5 minutes.
-
Step 3
After a further 5 minutes, place in the broccoli and cook for 3 minutes, then remove pot from the heat. The potatoes will have softened but the carrots and broccoli should still have a bit of crunch to them. Strain out the veggies.
-
Step 4
For the sauce, combine the mustard, maple syrup, lemon juice and oil and whisk until combined (should emulsify together nicely!), then add in the chopped dill.
-
Step 5
Serve veggies on a share plate with the dipping sauce in a ramekin. Accompany with flatbread and cornichons (optional).
Recipe: Simon Toohey
More recipes for entertaining
Directions
5 mins to prep
20 mins to cook
-
Step 1
Place the vegetable stock in a medium pot and bring it to boil, then add in bay leaves, onion, white wine, vinegar, garlic, star anise, cloves, and fennel seeds.
-
Step 2
Turn the heat down to to bring the liquid to a simmer, then add in the potatoes, followed by the carrots after 5 minutes.
-
Step 3
After a further 5 minutes, place in the broccoli and cook for 3 minutes, then remove pot from the heat. The potatoes will have softened but the carrots and broccoli should still have a bit of crunch to them. Strain out the veggies.
-
Step 4
For the sauce, combine the mustard, maple syrup, lemon juice and oil and whisk until combined (should emulsify together nicely!), then add in the chopped dill.
-
Step 5
Serve veggies on a share plate with the dipping sauce in a ramekin. Accompany with flatbread and cornichons (optional).
You will need
Serves 4
- 1 litre vegetable stock
- 2 bay leaves
- 1/2 brown onion, halved
- 200 ml white wine
- 100 ml white wine vinegar
- 3 cloves garlic
- 1 star anise
- 4 cloves
- 1 teaspoon fennel seeds
- 5 baby kipfler potatoes, whole
- 4 Dutch carrots, whole
- 1/2 head broccoli, the inner stem cubed, and the head cut into florets
For the dressing:
- 2 tablespoons Dijon mustard
- 2 tablespoons maple or golden syrup
- 1 tablespoon lemon juice
- 120 ml vegetable oil
- 1 bunch dill, chopped
To serve:
- 1 big Turkish flat bread
- 5 cornichons (optional)
- 5 baby pickled baby onions (optional)