Winter Crudites

Directions

1. 1
   If serving crudites at a party, plan on 1/8 to 1/4 pound of vegetables for each guest.
2. 2
   The selection shown here is a suggestion; feel free to vary the vegetables as desired and by season.
3. 3
   Some vegetables (celery and carrots) can be served raw; others should be steamed.
4. 4
   Set a steamer basket (or a colander) in a Dutch oven (or a pot with a lid).
5. 5
   Fill with enough salted water to come just below basket, and bring to a boil.
6. 6
   Prepare an ice-water bath; place a colander inside, over the ice.
7. 7
   Line a baking sheet with a double layer of paper towels.
8. 8
   Working with one kind at a time, steam vegetables, starting with the mildest-tasting and ending with the most pungent (this will keep potatoes, for example, from tasting like Brussels sprouts).
9. 9
   Place vegetables in the basket; reduce heat to a simmer.
10. 10
    Cover, and steam as directed.
11. 11
    Add water to pan as needed between batches to prevent scorching.
12. 12
    With tongs or a slotted spoon, transfer vegetables to the colander in the ice-water bath to stop cooking (add ice as needed after each batch).
13. 13
    Once completely cooled, transfer vegetables to paper towels to drain.
14. 14
    Pat dry.
15. 15
    Vegetables can be prepared up to 3 days ahead; wrap each type of vegetable separately in paper towels, then plastic (so flavors dont mix), and refrigerate.
16. 16
    Arrange on a platter with dip alongside.
17. 17
    In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper.
18. 18
    Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving.