| | Vegetable Medley w/Creamy Curry Dip
2 cups of frozen broccoli florets, thawed
2 cups of frozen sliced carrots, thawed
8 radishes, thinly sliced
1 celery root, peeled and thinly sliced
Dip
1 cup of low fat ricotta cheese
1/4 cup of sliced scallions
2 teaspoons of mango chutney
1/2 teaspoon of curry powder
To make the vegetables: Bring a large pot of water to a boil over medium high heat. Add the broccoli and carrots. Cook for 30 seconds or until the broccoli is bright green. Drain in a colander. Rinse under cold water. Pat dry with paper towels. Arrange on a serving platter, leaving space in the center for the dip bowl. Surround with the radishes and celery root.
To make the dip: In a blender of food processor, process the ricotta until smooth. Scrape down the container as needed. Transfer to a serving bowl. Add the scallions, chutney and curry powder. Stir well to combine. Makes 4 servings |
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