Crudites With Sesame Dip

Servings: 4

Author:

Mixed vegetable recipes [/dishes/vegetable-dishes/mixed-vegetable-recipes/] Vegetable Dishes [/dishes/vegetable-dishes/]

Instructions

1 Begin by making the sauce: spread the sesame seeds out in a large non-stick
frying pan and toast over a moderate heat, stirring continuously to ensure that
they cook evenly and do not burn.
2 When they begin to jump about in the pan, remove from the heat. Put them in the
food processor and reduce to a smooth, creamy paste; transfer this to a bowl and
stir in the stock, vinegar, wine, soy sauce, a pinch of salt, the sugar and, if
used, the ajinomoto or monosodium glutamate.
3 Taste and add a little more salt if wished or a little more vinegar if you
prefer a sharper taste. Keep at room temperature until ready to serve.
4 Clean and prepare the vegetables; cut lengthwise into fairly wide sections and
then cut into large, thick matchstick shapes about 4 in (10 cm) long.
5 Arrange the vegetables in alternating bundles on a large, round plate and place
the bowl containing the sesame dip in the centre.
6 If you need to prepare the vegetables a few hours in advance, keep them crisp in
a bowl of iced water to which the juice of half a lemon has been added; take
them out of the refrigerator and drain well shortly before serving.