Assorted Dipping Vegetables

Directions

1. 1
   Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored spots from bulb.
2. 2
   Quarter bulb lengthwise and cut out most of cores, leaving enough to keep pieces intact.
3. 3
   Cut quarters lengthwise into 1/4-inch-thick slices.
4. 4
   Separate endive leaves.
5. 5
   Wrap all raw vegetables separately in damp paper towels and chill in sealed plastic bags.
6. 6
   Have ready a large bowl of ice and cold water.
7. 7
   Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes.
8. 8
   Transfer beans to ice water with a slotted spoon to cool, then transfer to a colander to drain.
9. 9
   Add cauliflower to boiling water and cook until crisp-tender, about 4 minutes.
10. 10
    Transfer to ice water to cool, then transfer to colander to drain.
11. 11
    Add turnips to boiling water and cook until crisp-tender, about 7 minutes.
12. 12
    Transfer to ice water to cool, then drain in colander.
13. 13
    Cook potatoes about 30 minutes.
14. 14
    Steam potatoes in a large steamer over boiling water, covered, until tender, 10 to 15 minutes.
15. 15
    Serve hot or warm.
16. 16
    Arrange raw and cooked vegetables on a platter and serve with a oli .