Crudités

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Crudités
Carrots And Celery.JPG
A celery and carrot crudité platter
Course Hors d'oeuvre
Place of origin France
Main ingredients Raw vegetables, vinaigrette or dipping sauce

Crudités (/ˈkrdɪt(z)/, French: [kʁydite]; plural only) are traditional French appetizers consisting of sliced or whole raw vegetables[1] which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears.

Etymology[edit]

Crudités is a French term, literally "raw things", from Middle French crudité (14c.) and directly from Latin cruditatem (nominative cruditas), from crudus "rough; not cooked, raw, bloody," from PIE *krue-do-, from PIE *kreue- which meant "raw meat", and is the source of the English word "raw".[2] According to Merriam-Webster the term appears to have been first used in 1960[3], from the plural of crudité or "rawness", itself deriving from the Latin cruditas for "indigestion" or "undigested food", coming in turn from crudus for "raw".

See also[edit]

References[edit]

  1. ^ Jessica (2012-12-05). "What Are The Crudités?". Frenchvegetables.com. Archived from the original on 2013-01-23. Retrieved 2013-04-04. 
  2. ^ "Crudites". Online Etymology Dictionary. 
  3. ^ Entry for Crudités in Merriam-Webster online dictionary