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Carrots
are so colorful and make great edible garnishes
I used a knife to carve flowers from large carrot slices, they can be placed on individual dinner plates or
use them to enhance a buffet table, they look great no matter where you use them
Carrot Flower Garnish
recipe idea and photograph created by
www.finedinings.com
Carrots, peeled, sliced 1-inch thick, 3 are needed per plate
Vegetable
oil
Place a carrot slice on cutting board with largest cut end facing up. Use a
sharp paring knife to make an X,
cutting down vertically about two-thirds of the way, do not cut completely through. You should have 4 divisions.
Carve each division into rounded petals; cut out the centers to resemble
flowers.
Slice a small amount off the bottom at a slight angle so that they will sit
on the plate at an angle. Repeat this process until all are carved.
Put in boiling salted water until they are soft but still firm; plunge into ice water;
drain, towel dry and coat garnishes with a small amount of oil.
Garnish
with parsley or rosemary and
serve with a main entree
or salads or a sandwich.
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Wine
recommendation: Pinot Gris; Chardonnay |
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