Crudite, New Style

Vegetable Shot Crudité
Crudité: Vegetable Purées.

Ingredients:

Golden Pepper:
Yellow bell peppers
Onion
Garlic
Vegetable stock
Salt and white pepper

Carrot:
8 medium carrots
Orange juice, as needed
Fresh ginger, about 1 tsp fresh grated
Salt and white pepper to taste

Cauliflower:
1 head of cauliflower
Salt and black pepper to taste

Asparagus:
1 bunch of asparagus
1 tbsp fresh chopped parsley
Olive oil
Vegetable stock
Salt and black pepper to taste

Procedures:

For Golden Pepper:
In a small saucepan, place rough chopped peppers, onions and garlic. Add vegetable stock just to cover. Bring to boil, about 15 minutes. Purée until smooth. Salt and pepper to taste.

For Carrots:
Peel and cut carrots into 3 inch chunks. Place in a steamer insert, and steam until the carrots are fork-tender. Let cool. Place carrots in blender with ginger (more or less as desired), sprinkle with salt and white pepper and add a little orange juice. Purée to combine, and then test consistency and taste. Add more orange juice if needed, then purée again until the mixture is smooth.

For Cauliflower:
Steam head of cauliflower until fork-tender. Cool, then break up and place in blender. Purée with salt and pepper to taste, until mixture is smooth.

For Asparagus:
Cook asparagus in softly boiling salted water until fork tender. Cool. Place in blender with parsley, about 1 tsp. of olive oil, and a sprinkling of salt and pepper. Pulse until combined. Add in enough stock to the mixture to make desired consistency.