Raw vegetable platter to be received

Components

• Two carrots
• 6 stalks of salt
• 2 red bell peppers
• 1 bulb of fennel (funcho)
• 8 small radishes (with the greens)

Ready state

1. Rinse and dry the carrot, salmon, pepper, and radishes. Trim the bottom of the fennel bulb, detach the stalks, and thoroughly wash them under running water.

1. Remove the peel from the carrot tips and slice the carrot in half crosswise. Then, cut each half into slices, followed by cutting the slices into strips about 1.5 cm wide. Discard the leaves, thoroughly wash and dry the salt stalks. Cut each stalk into four equal parts to ensure the crudités are uniformly sized, then slice each piece into strips approximately 1.5 cm thick.
2. Slice the pepper lengthwise down the center. Remove and discard the tips, seeds, and white inner parts. Cut each half into strips approximately 1.5 cm wide. Cut the thicker fennel stems into four lengthwise strips and the thinner ones into three. Retain the skin and some of the base. Cut each into segments.
3. Arrange the sliced vegetables in a large cross shape and serve alongside yogurt cheese.

Can prepare the evidence.

Chop all the vegetables and place them in a large bowl with a lid. Add ice cubes, fill with water, cover, and refrigerate. When ready to serve, simply drain the water thoroughly – the vegetables will remain fresh and crunchy. This method is effective for preparing vegetables up to one day in advance, but not longer.

Purchase only what is necessary.

Store

Oval Passage [curry], Paninha Collection

Chief Knife, Zwilling

Tramontine Wooden Table

Conjunto de Pratos Multiuso [canela], Coleção Paninha