Crudités
Crudités [ kʁy.di.te: ] ( , French for raw food , in German as a dish also called raw food platter ) are different types of fresh vegetables that are served whole or in portions as a starter . In addition, there are usually dips or relishes , in which the individual vegetable pieces are dipped and consumed; Crudités are finger food . This dish has its origin in France .
Composition and consumption
The types of vegetables used for crudités are not standardized and are based on personal preferences. However, there are often celery and carrot sticks , broccoli florets , gherkins or pickles , pieces of fennel and mushroom halves . Sometimes olives , baguette slices or breadsticks are also served.
Crudités are always eaten with the fingers , even in upscale restaurants . The dish is often part of a low-carb diet.
Origin and Distribution
Crudités could first be detected around 1850 for the restaurants along the Côte d'Azur , where numerous raw vegetables covered whole tables and looked like main courses in terms of size , although it is an appetizer that is not supposed to be too filling . Due to its simplicity and the worldwide distribution of raw food, crudités can be found in many countries today, often not under the original French name, but under their own names in the local language such as “vegetable basket” or “raw food platter ” in German-speaking countries or veggie platter in the USA , often served there in combination with the ranch dressing common there as a dip.
literature
- Edmund Semler: Raw Food - Historical, therapeutic and theoretical aspects of an alternative form of nutrition. Dissertation at the Justus Liebig University , Giessen 2006.
Web links
Individual evidence
- ↑ eat & drink , issue 7/2014 (raw food).
- ↑ a b Udo Pini : Das Gourmet-Handbuch , page 187, Könemann-Verlag, 2004. ISBN 9783829014434 .
- ^ Lillian Hunt Chaney, Jeanette St Clair Martin: The Essential Guide to Business Etiquette. Praeger Publishers, 2007. Page 87. ISBN 9780275997144 .
- ↑ Claudia Lenz: Low Carb Vegetarian. Few carbohydrates - lose a lot. Trias-Verlag, 2015. ISBN 9783830481195 .
- ^ Laura Lamont: The The New Low-Carb Diet . High Protein, Good Fats, Healthy Low Carbs: The Magical Ingredients for Losing Weight. Watkins Media, 2014. ISBN 9781848991125 .