Two Dips for Crudites

Name: Two Dips for Crudites
Ingredients: 2 carrots, coarsely chopped; 2 celery stalks, coarsely chopped; 1/2 white onion; 4 sprigs thyme; 4 sprigs flat-leaf parsley; 1 tablespoon whole black peppercorns; 1 cup (8 ounces) yellow split peas; 4 cups water; Coarse salt and freshly ground pepper; 1 tablespoon fresh lemon juice; Extra-virgin olive oil, for drizzling; 1 small red onion, thinly sliced; 1 tablespoon plus 1 teaspoon capers, rinsed and drained; (makes 2 cups); 1/2 cup tarama (from one 8-ounce jar); 1/2 russet potato, peeled and cut into; 1-inch chunks; Coarse salt and freshly ground pepper; 1 tablespoon plus 1 teaspoon fresh lemon juice; 2 tablespoons extra-virgin olive oil; (makes 1 cup)

21 ingredients

41 steps

Ingredients

2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1/2 white onion
4 sprigs thyme
4 sprigs flat-leaf parsley
1 tablespoon whole black peppercorns
1 cup (8 ounces) yellow split peas
4 cups water
Coarse salt and freshly ground pepper
1 tablespoon fresh lemon juice
Extra-virgin olive oil, for drizzling
1 small red onion, thinly sliced
1 tablespoon plus 1 teaspoon capers, rinsed and drained
(makes 2 cups)
1/2 cup tarama (from one 8-ounce jar)
1/2 russet potato, peeled and cut into
1-inch chunks
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
(makes 1 cup)

Directions

1

Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.
2

Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan.
3

Bring to a boil.
4

Reduce to a simmer; cook until split peas are tender, about 45 minutes.
5

Discard bundle.
6

Reserve 1/2 cup cooking liquid.
7

Drain split peas; let cool slightly.
8

Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed.
9

To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.
10

Place roe in a bowl and cover with cold water; soak 10 minutes.
11

Drain in a fine sieve lined with cheesecloth.
12

Rinse; drain again.
13

Gather cheesecloth around roe, and squeeze out as much liquid as possible.
14

Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt.
15

Bring to a boil, and cook until tender, about 5 minutes.
16

Drain, and let cool.
17

Puree roe, potato, and lemon juice in a food processor.
18

With machine running, add oil and process until smooth.
19

Season with pepper.
20

The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudites.
21

Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans,and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.
22

YELLOW SPLIT PEA DIP
23

(Per 1/4-cup serving)
24

Calories: 124
25

Saturated Fat: .5g
26

Unsaturated Fat: 3g
27

Cholesterol: 0mg
28

Carbohydrates: 17g
29

Protein: 6.54g
30

Sodium: 408mg
31

Fiber: .2g
32

TARAMASALATA
33

(Per 1/4-cup serving)
34

Calories: 101
35

Saturated Fat: 1g
36

Unsaturated Fat: 4.6g
37

Cholesterol: 136mg
38

Carbohydrates: 3.3g
39

Protein: 8.4g
40

Sodium: 104mg
41

Fiber: .2g