These are also known as crudités (croo dee tays; cru in French means "raw").
Any vegetable that can be eaten raw may be cut into sticks or other attractive,bite-size shapes and served as relishes. Most popular are celery, carrots, and radishes. Other good choices are green and red peppers,zucchini, cucumbers, scallions, cauliflower and broccoli florets, peeled broccoli stems, peeled kohlrabi, cherry tomatoes, and Belgian endive leaves. Crudités are often served with an appropriate dip (see the next section).
Raw vegetables must be served crisp and well chilled, just as in salads. Use the freshest, most attractive vegetables possible. If they are a little wilted, they can be re-crisped by holding them for a short time in ice water. Serving vegetables embedded in crushed ice will maintain their crispness.
An imaginative pantry chef can make an attractive, colorful bouquet of raw vegetables.
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