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- add 4 large carrots<br> 3 celery ribs, strings removed with a vegetable peeler<br> 1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored<br> 1 bunch radishes<br> 1 lb fresh or frozen shelled edamame (soybeans; 3 cups)<br> 2 1/2
- Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.
- Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool.
- Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
- Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro.
- Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.
- Cooks' notes:
- Vegetables can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels. (Ice bath is not necessary if cutting vegetables ahead.)
- Dip, without cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in cilantro before serving.