Crudités

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Crudites
Course Hors d'oeuvre
Place of origin France
Main ingredients Raw vegetables, vinaigrette or dipping sauce
Cookbook:Crudites  Crudites
Celery and carrot crudité platter

Crudités are traditional French appetizers consisting of sliced or whole raw vegetables[1] which are sometimes dipped in a vinaigrette or other dipping sauce. Crudités often include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears; sometimes olives, depending on local custom.

"Crudités" (plural) derives similarly as English "crude", in that both are ultimately from Latin "crūdus", meaning "raw", later "crūditās", meaning "undigested food", then French "crudité" (singular), for "uncooked food".[1]

Healthy eating[edit]

Crudités are generally quite high in healthy nutrients and dietary fiber, and low in calories, fats, sodium, sugars, and cholesterol. However, the accompanying dip can be high in sodium, sugar, and possibly fats, although typically not in saturated fats or trans fats, in the case of a vinaigrette, salsa or hummus. Other dips, such as cheese sauces or dips based on cream, sour cream, or mayonnaise, may have high saturated fat content.

Note that crudités alone do not make for a complete meal, since they lack some nutrients, such as protein.

Since they are uncooked, crudités must be washed carefully to remove any bacterial contamination. Some dips may also spoil quickly, if left warm and uncovered. Placing the dip, and perhaps the veggies, in an ice-water bath will slow bacterial growth, as will covering them when they are not being served.

See also[edit]

Food portal

References[edit]

  1. ^ a b Jessica (2012-12-05). "What Are The Crudités?". Frenchvegetables.com. Retrieved 2013-04-04.