Crudités

by Betsy Carnie

This traditional French appetizer can also be served as a meal. The key is variety—arrange several different vegetables for your guests to enjoy. I love to serve steamed potatoes and root vegetables to dip in the aioli.

Steam potatoes and beets for 30 minutes to an hour, depending on size, then turn off the heat but leave them covered in the colander over the hot water to keep them warm until dinner is served. Pop the beets out of their skins and pile them all in a bowl and—voilà! Serve green beans and radishes raw, rinsed and piled in a bowl. Carrots can go either way: they are bright and crunchy when raw, but also good when steamed. Any veggies you have on hand will work. Wash them, steam them if you please, and dip.