This mix of lightly cooked vegetables and raw celery makes for a healthy snack.
- Yield: Makes 8 servings
Source: Martha Stewart Weddings, Fall 2000
- 3 3/4 pounds baby carrots
- 3/4 pound haricots verts or green beans
- 1 tablespoon salt
- 4 stalks celery
Bring 10 cups water to boil in large saucepan over high heat. Meanwhile, peel and trim carrots, and stem haricots verts; set aside. Prepare ice bath; set aside.
When water begins to boil, add salt, and reduce to simmer. Add carrots, and cook until bright orange, about 2 minutes. Remove from water with long-handled sieve, and transfer to ice bath until cold, about 2 minutes. Place haricots verts in simmering water; blanch until bright green, about 2 minutes. Transfer to ice bath until cold, about 1 minute. Wrap carrots and haricots verts in damp paper towel, and refrigerate until ready to use.
Meanwhile, clean celery and remove strings. Cut into 1/2-inch-wide sticks about 4 inches long. Wrap sticks in damp paper towel until ready to use. Pat vegetables dry before placing in paper cones.