Seder Carpas a la Teutsch

Jo photographed the trays as we were putting them together - before we added the boiled potatoes.
We borrowed this idea from Sharon and Michael Strassfeld when we had a seder at their house maybe  circa 1982?

The two vegetables to prep in advance are fingerling potatoes, boiled for about 20 minutes, and asparagus.  I generally prepare 2 bunches, trimming ~ 2" off the ends. I spread them out on a flat pan with a small rim and spray them with olive oil and season them with salt and pepper.  If I was able to find Kosher for Passover seasoned salt, I use that.  Then I broil them at high for about 7 minutes until they start to brown a bit.  That's it!

In 2018, I bought a big container of organic baby spinach and carpeted the tray with it. If you use lettuce, you wind up tossing it afterwards, but the spinach came through fine and can then be consumed. It's really pretty. A carpas carpet.

It is virtually the only time of year I buy endive, about 4 heads.  They are a tradition for Passover, and very pretty.  The rest of the vegies are more pedestrian - baby carrots, red peppers, cucumbers.  This year you suggested fresh peapods.  Radishes are pretty.

For dip #1 I use mayonnaise + a lot of fresh dill + seasonings.  You could use some vegie broth powder, too.
Becca likes: mayo, lemon, and dill

For dip #2: mayonnaise, grated beet horseradish, some ketchup, and some chopped dill.

Dip #3: avocado with lime and salt/pepper.

You can now find baba ghanouj ready made, another lovely dip.

Some people like plain balsamic vinegar.