 You'll be
helping children make healthy choices when you plant
broccolini, carrot and celery trees in a bowl of creamy
avocado dip.
Preparation Time 40 minutes
Ingredients (serves 8)
2 large ripe avocados, halved, stones removed, peeled
1 tbs fresh lemon juice
120g (1/2 cup) spreadable cream cheese
2 carrots, peeled, cut into 6cm sticks
3 celery sticks, ends trimmed, cut into 6cm sticks
1 bunch broccolini, cut into florets
Method
Place the avocado, lemon juice and cream cheese in a bowl.
Use a fork to mash until smooth. Transfer to a shallow
serving dish. Cover and place in the fridge to chill.
Use a small sharp knife to cut two-thirds of the way along
the carrot and celery sticks. Transfer to a bowl of iced
water and place in the fridge for 1 hour or until curled.
Drain. Pat dry with paper towel.
Place the broccolini in a heatproof bowl. Cover with boiling
water and set aside for 30 seconds or until tender crisp.
Refresh under cold running water. Drain. Pat dry with paper
towel.
Stand some carrot, celery and broccolini in the avocado
mixture. Serve with remaining carrot, celery and broccolini.
Notes & tips
Prepare this recipe to the end of step 3 up to 2 hours
ahead. Place the vegetables on a plate and cover with
plastic wrap. Store in the fridge. Continue from step 4 just
before serving.
Source: Australian Good Taste - March 2007 , Page 81
Recipe by Tracy Rutherford
More recipes at:
www.taste.com.au
|
|
