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rainbow crunch topping recipe

Rainbow Crunch Topping

Serving size varies, topping suggestion pictured
Author: Sandrina Redfearn of Clean Food Dirty Girl

Ingredients

Choose however many of these you like

  • beets (any variety / peeled or unpeeled)
  • broccoli stems (do not use the florets, they are too soft and tend to hold water)
  • brussels sprouts (discard loose outer leaves)
  • carrots (peeled or unpeeled)
  • cabbage (any variety)
  • cauliflower (stems or florets)
  • celery
  • celery root (celeriac) (peeled or unpeeled)
  • chayote squash (peeled or unpeeled)
  • fennel bulbs (do not use the fronds)
  • green beans (any variety is fine, but firmer is better)
  • kohlrabi, peeled
  • parsnips (peeled or unpeeled)
  • rutabaga, peeled
  • radishes (any variety / peeled or unpeeled)
  • sweet potato (any variety / peeled or unpeeled)
  • turnips (peeled or unpeeled)
  • any other firm, crunchy veggie that's not leafy nor has a high water-content (like tomatoes or cucumbers)

Instructions

  • Wash and dry your veggies very well. It's essential that they're as dry as possible.
  • Peel (if necessary), trim, and roughly chop all of your veggies into roughly 2-inch pieces.
  • Fit your food processor with the S-shaped blade and, working in batches, add your veggies to the food processor. Lock the lid in place and pulse until the pieces are small and uniform, resembling chunky confetti. Do not overprocess or veggies will become mushy. After processing, empty veggies into a large bowl.
  • After all of your vegetables are processed, toss together in the large bowl.
  • Store in glass jars in your refrigerator and use to top your favorite foods for a yummy, nutritious punch.