How to Cook Vegetable Crudites with Greek Yogurt Dip – AmazingShining

How to Cook Vegetable Crudites with Greek Yogurt Dip

How to Cook Vegetable Crudites with Greek Yogurt Dip do you want to know.

Ingredients

Salt as need

20 Cherry Tomatoes Halved

20 Iceberg Lettuce Leaves soaked in chilled water

4 Medium Size Carrots cut into fingers

2 Medium White Radish cut into fingers

2 Tsp Lemon Juice

8 Garlic Cloves finely chopped

8 Red Radishes quartered

1/8 Tsp White Sesame Seeds toasted

4 Medium Cucumbers cut into fingers

1/8 Cup Fresh Mint Leaves

8 Cup Yogurt drained

How to Cook Vegetable Crudites

Preparations

First we chop the Mint Leaves. Reserving some for garnishing then we combined the drained Yogurt, Mint,Lemon Juice,Garlic &Sesame Seeds. Add salt then place in fridge to chill.Just before serving or eating drain and arrange the Lettuce Leaves on serving plate. Arrange the prepared vegetables on the leaves in an attractive design. Eat or serve with the chill dressing.

How to Cook Vegetable Crudites Introduction Lemon

While you are ready to know How to Cook Vegetable Crudites it’s most important then to know about lemon which is one of main ingredient. Lemon juice is frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving (table). Other essential nutrients, however, have insignificant content (table). Lemons contain numerous phytochemicals, including polyphenols, terpenes, and tannins.[ Lemon juice contains slightly more citric acid than lime juice (about 47 g/l), nearly twice the citric acid of grapefruit juice, and about five times the amount of citric acid found in orange juice.

The lemonCitrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to South Asia, primarily North eastern India. The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Burmaor China.

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